That moment when you bite into a crispy chicken sandwich is irreplaceable. My Copycat Chick-Fil-A Sandwich looks and tastes just like the real thing, but its from the comfort of your own home. I marinate my pounded chicken breasts in pickle juice. Then, I bread the breasts using mostly egg white, flour, and seasonings. I like to use coconut oil for frying because it is the healthiest neutral oil. Serve on a whole wheat bun or inside a lettuce wrap. This Copycat Chick-Fil-A Sandwich will surprise you with flavor!
Recipes Similar to Copycat Chick-Fil-A Sandwich:
Healthy Homemade Cream Corn Recipe
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30 Minute Chicken Stroganoff Recipe
Is this Sandwich High in Fat?
The chicken sandwich from Chick-Fil-A is higher in fat and calories than my version. The original sandwich has 430 calories and 17 grams of fat. My recipe has only 314 calories and only 5 grams of fat! This is due to pan-frying rather than deep frying. You can still eat healthy and have some days where you indulge. It’s all part of a well-balanced diet.
It is easy and fun to make your own copycat recipes in the style of your favorite restaurants! Want more copycat recipes? Try my CopyCat Chipotle Barbakoa Burrito Bowl.
Ingredients in Copycat Chick-Fil-A Sandwich
- boneless, skinless chicken breasts
- flour
- sour dill pickle juice
- powdered sugar
- egg
- egg white
- skim milk
- paprika
- salt
- black pepper
- garlic powder
- celery salt
- dried basil
- coconut oil
How to Make a Copycat Chick-Fil-A Sandwich
Wrap the chicken breasts loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until chicken is about ½ inch thick all around. Cut each chicken breast into two equal pieces (equal size cutlets), as even as possible. Marinate the chicken breasts in the pickle juice for 30-60 minutes.
Add egg, egg white and milk into bowl and whisk. Combine the flour, sugar, and spices in another bowl. Dip each chicken breast piece into the egg mixture on both sides, then coat in flour mixture on both sides. Heat the coconut oil in a skillet to about 345-350ºF. Place chicken breasts in the pan, and lightly coat in coconut oil. Fry each chicken breast cutlet for 2 minutes on each side, or until golden and cooked through. Blot on paper and serve on toasted buns with pickle slices.
Copycat Chick-Fil-A Sandwich
Ingredients
- 4 4 oz boneless, skinless chicken breasts
- 1/2 cup flour
- 1/2 cup sour dill pickle juice
- 1 tbsp powdered sugar
- 1 egg
- 1 egg white
- 1/2 cup skim milk
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp dried basil
- 1 tsp coconut oil
Instructions
- Wrap the chicken breasts loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until chicken is about ½ inch thick all around.
- Cut each chicken breast into two equal pieces (equal size cutlets), as even as possible.
- Marinate the chicken breasts in the pickle juice for 30-60 minutes.
- Add egg, egg white and milk into bowl and whisk.
- Combine the flour, sugar, and spices in another bowl.
- Dip each chicken breast piece into the egg mixture on both sides, then coat in flour mixture on both sides.
- Heat the coconut oil in a skillet to about 345-350ºF.
- Place chicken breasts in the pan, and lightly coat in coconut oil. Fry each chicken breast cutlet for 2 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.
Notes
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