Fast Food Receipes

Want to eat Chick-Fil-A on a Sunday? What's stopping you? All politics aside, you can indeed make your very own crispy-and-salty chicken sandwich with those two crucial dill pickle chips, just like the original, any day of the week. The key to the moist chicken breast is brining for several hours, while a seasoned batter adds a crispy, flavorful coating.

Chinese-American Beef and Broccoli With Oyster Sauce » Tender strips of marinated beef, seared to a smoky crispness in a hot wok, with charred florets of bright green broccoli, all tossed in a savory-sweet, garlic- and ginger-scented oyster sauce. That's what beef with broccoli should be. The average food-court version is a sad, sad excuse for a meal, but your homemade beef with broccoli will be superb.

If you're not lucky enough to live near an In-N-Out (hello, East Coasters), or just have an abiding need for home access to In-N-Out (hello, extremely loyal West Coasters), then we've got just the recipe for you. To re-create the Double-Double, grind your own extra-fatty chuck to make the patties, and grill them in a squirt of mustard to do it up Animal Style.

Not only can you make Chipotle's much-loved barbacoa at home, you can make it way better. A homemade adobo sauce and seared oxtails add big flavor to the slow-cooked beef. It's a labor of love, but it makes the best beef tacos around.

If you can't get enough of McDonald's French fries (when they're fresh and done right, anyway), imagine how good they'd be if you made them at home. A quick blanch in water with salt and vinegar helps the fries cook evenly and stay intact. Fry them once quickly and stick them in the freezer to keep them fluffy. One last dunk in the fryer, and you've got golden, crispy, salty fries—no drive-thru required.

And speaking of McDonald's, if you're among the many out there who anxiously await the yearly return of the Shamrock Shake, here's a homemade version that knows no season. This recipe eliminates the corn syrup and additives found in the original, and a little time at the stove, plus an ice cream maker, makes whipping up the custard painless.

Kung pao chicken has got to be one of the most commonly ordered takeout items in America, and making it at home is surprisingly easy. This recipe is the whole package—it's got peanuts, a mild heat that won't offend anyone's delicate tastebuds, and even that kind of gloopy sweet and sour sauce. It all comes together in about 30 minutes with the help of a hot wok.

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill.

No need to wait in that hellacious line or (if you're unfortunate enough to not have a Shake Shack near you) pine from afar for a Double Shack Stack—a towering construction of meat, breaded-and-fried portobello mushroom, and cheese. It's got double the burger patty (made with a careful blend of beef), double 'shrooms (with gooey cheese in the middle, of course), and the easy-to-replicate Shack Sauce. Modest, it's not—more like "insanely delicious."

Thai food is a crowd-pleasing go-to for takeout or delivery, and chicken satay's among its pleasingest offerings, the one that always seems to get tacked on to the order when someone asks, "Are we getting enough food?" Marinate chunks of chicken in a flavorful sauce and grill them for a great chicken satay from your own kitchen.

f you're given to reminiscing over the Pizza Hut pan pizza of childhood parties, regardless of how good it actually was, let it be known that you can make a much better version at home. Not only does this one have the extra-crispy bottom and edge, puffy middle, and gooey top that eight-year-old you loved, it happens to be one of the easiest homemade pizzas ever. After letting your no-knead dough rest overnight or longer, you can knock out this pizza in 30 minutes flat.