The country's Chick-fil-A obsession shows no sign of slowing down, and CNBC looked at the ins and outs of what has made the Atlanta-based chain so successful.
CNBC's "Make It" reporter Kathleen Elkins worked a morning shift inside a New York City franchise, pressure frying chicken and cooking one of the 240 bags of waffle fries the company makes each day. She also frequently changed her gloves. (See video above)
The news outlet also reported on how Chick-fil-A accepts less than 1 percent of the…
