Copy Cat Chick fila Sandwich Paleo + GF
Enjoy one of your favorite fast food joints without the gluten and grease! This copy cat chick fila sandwich is full of nourishing ingredients and can be enjoyed by those who eat a gluten free or paleo diet. Pair with your favorite toppings, bun and enjoy!
Servings 4 sandwiches
Equipment
- Stove top
- Skillet
- Spatula
- Mixing Bowl
- Plate
Ingredients
for the chicken
- 3/4 cup Dill pickle juice
- 2 tablespoon water
- 2 large organic chicken breasts halved and tenderized
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup avocado oil
for the breading
- 1/2 cup almond flour
- 1/2 cup arrowroot
- 1/2 teaspoon baking powder
- 1 tablespoon coconut sugar
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
optional toppings
- 4 multigrain buns
- 4 leaves organic romain lettuce
- 1 large beef steak tomato sliced
- 1/4 cup dill pickle chips
- 4 slices your favorite cheese
- hot sauce
- bbq sauce
- chick fila sauce
Instructions
- Combine pickle juice, water and chicken in a large bowl. Cover and place in refrigerator to marinate for a minimum of 30 minutes or up to 12 hours. While chicken in marinating, prepare your egg mixture and breading.
- In a shallow bowl, add your eggs and almond milk. Whisk until well combined. In a small, separate mixing bowl add all dry ingredients. Whisk together almond flour, arrowroot, baking powder, coconut sugar, salt, pepper, chili powder, paprika, garlic salt and cayenne pepper. Transfer dry mixture to a large plate and set next to your egg mixture close to your stove top.
- On stove top, heat a large frying pan on medium low heat and add your avocado oil. Let the oil warm up for 3-4 minutes or until shimmery. While oil is heating up, take out your chicken and drain pickle juice marinade. Pat chicken dry with paper towels and immediately dunk into egg mixture. Lay chicken onto the plate with breading mixture and heavily coat. Flip over to each side to fully coat. Repeat this step once more by dunking your chicken back into the egg mixture a second time and then coating again with breading. Quickly and carefully place double coated chicken into your hot frying pan with avocado oil and repeat this process with remaining pieces of chicken breast.
- Once you’ve double coated each chicken breast and added it to the hot frying pan to cook, cover and fry on each side for 3-4 minutes or until dark/golden brown. Use a pair of tongs to carefully flip each piece of chicken. I set a timer on the microwave to make sure I didn’t overcook them. 4 minutes cooked each piece perfectly.
- Once chicken is fully cooked and dark/golden brown, transfer to a clean plate lined with paper towels. Pat dry and let cool for 5-7 minutes.
- Once chicken has cooled down, enjoy on your favorite bun and top with your desired toppings. I loved adding extra pickles, lettuce and tomato. You can also add your favorite sauce.
Notes
Pickle Juice- make sure to marinate chicken in pickle juice for at least 30 minutes. This is crucial to recreating the chicken sandwich flavor. It also has to be dill pickle juice.
Almond milk- you can evenly swap out almond milk with traditional milk or oat milk. Both worth well with this recipe.
Avocado oil- you can use coconut oil in place of avocado oil. I feel when I use coconut oil I can still taste a bit of coconut flavor so just keep that in mind.
Arrowroot- arrowroot is a starch like substance, so if you don’t have any arrowroot on hand you can swap out for corn starch as long as you don’t have a corn sensitivity.
Bun- you have the option to eat whatever bun suits your dietary needs. I personally love a multigrain bun, but if you’re gluten free then the multigrain isn’t the best option. I recommend trying a gluten free bun from your local bakery. The fresher the better!