There is just something about the chicken and pickles at Chick-fil-A that I can’t get enough of! For those of you as obsessed as I am, or for all the moms out there who only seem to get cravings for Chick-fil-A on Sundays, I’ve got an incredible make-at-home version for you to get your fix! For the little ones who just love the nuggets, try my Copycat Chick-Fil-A nuggets!Print
Copycat Chick-fil-A Chicken Sandwich
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 cup flour
- ½ cup sour dill pickle juice
- 2 tablespoons powdered sugar
- 1 egg
- 1 egg white
- ½ cup skim milk
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- 2 teaspoon coconut oil
- 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 345-350 degrees.
- 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.
*Nutrition Note: The nutrition information below is calculating the chicken breast only. For the full sandwich, I recommend using 100 calorie whole wheat sandwich rounds to keep the sandwich under 300 calories.
- Serving Size: 1 chicken breast
- Calories: 180
- Sugar: 3g
- Sodium: 231mg
- Fat: 5g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 19g