This copycat version for the original Chick-Fil-A sandwich is made healthy by ran frying in coconut oil. Enjoy any night of the week for a fast and yummy dinner!
Ingredients
44 ozboneless, skinless chicken breasts
1/2cupflour
1/2cupsour dill pickle juice
1tbsppowdered sugar
1egg
1egg white
1/2cupskim milk
1tsppaprika
1tspsalt
1/2tspblack pepper
1/2tspgarlic powder
1/2tspcelery salt
1/2tspdried basil
1tspcoconut 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.