This copycat Chick-fil-A sandwich is insane! I love Chick-fil-A and it’s a darn good thing the closest one is 15 minutes away because I need some distance! If they could build a moat around it, that would be even better.
With that said, this copycat Chick-fil-A sandwich is a great healthier alternative! You can enjoy this perfectly tender chicken “sandwich” with subtle pickle taste and deliciously seasoned breading any time you want!
I do treat myself to Chick-fil-A everyone once in awhile. I don’t do it too often because I go off the rails: chicken sandwich, fries AND, of course a chocolate milk shake! (They have the BEST shakes)!
I don’t like easy access to processed foods high in fat, salt and sugar because I don’t have a stop button when I’m eating those. There actually is a reason for this biochemically which is why many people have trouble stopping.
I’ve learned that I need to set boundaries with some foods because I don’t like staying out of control with food (or any other substance). I did that for too long with food and drinking. The best way to have control is to acknowledge that I don’t have it when eating certain foods.
Again, a treat every once in awhile is not the end of the world and I no longer beat myself up over it. I simply go back to nutrient-dense, energy packed foods asap.
how to make Chick-fil-A sandwiches
To make the Chick-fil-A “sandwich”, prep the chicken by cutting the breasts horizontally (and gently pound them with a meat tenderizer until they’re 1/2 in. thick. Place them in a bowl with pickle juice for at least an hour.
When the chicken is ready, make sure it is nice and dry before you dredge—this keeps the breading from falling off when frying. Pat the pieces dry with a paper towel and then take one and dip in arrowroot. Shake off excess and move it to the egg wash (again remove excess) and finally cover both sides in the almond flour combination. Do this for the remaining pieces.
Note, if you like a thicker breading, redo steps 2 and 3 for each piece (so arrowroot, egg, almond flour, egg, almond flour).
While you’re doing this, pour the oil in a pan and heat until it reaches 350 degrees F.
how to know when oil reaches 350 degrees F
If you have a thermometer, use that however if you don’t, here are some tricks:
- Use the wooden handle of a wooden spoon or chopstick. When the oil has preheated, dip the handle of the spoon/chopstick into the oil If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough.
- Use bread by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365. Turn down slightly and you’re ready to go.
Fry the pieces for 4 or 5 minutes until they are nicely browned and firm. Take the chicken and place them on paper towels to drain the excess oil.
how to serve Chick-fil-A sandwiches
To serve, place each piece between 2 lettuce leaves and top with mayo, pickles and whatever else you may like (tomato, onion, bacon, cheese).
Some suggestions on what you can serve this with include loaded roasted potatoes with bacon and avocado sauce, herb roasted sweet potato fries or a side salad!
other whole30/paleo/Isagenix strict 30 recipes
- bacon cheeseburger soup
- blackened mahi with mashed herb cauliflower
- roasted cauliflower soup with thyme and garlic
- easy breezy salmon with herb dijon sauce
You’ll love this crispy, perfectly tender chicken topped with mayo and pickles, sandwiched in between lettuce leaves! This deliciousness won’t leave you dragging or overly stuffed!
- 2 chicken breasts boneless skinless
- 1/2 cup dill pickle juice*
- 1/4–1/2 cup arrowroot starch (substitute is tapioca starch)
- 2 eggs
- 1/4 cup water
- 1 cup almond flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1 cup avocado or coconut oil for frying
- 8–10 lettuce leaves (butter or Bibb lettuce works great)
- pickle slices for topping!
- mayo for topping* (see suggestions in note)
- Slice chicken horizontally and then place in a zip lock bag or between parchment paper to gently pound with the flat side of a mallet until about 1/2″ thick.
- Marinate chicken in the pickle juice for at least an hour.
- Gather 3 bowls for dredging. In the 1st bowl place the arrowroot. Start with 1/4 and add more if necessary.
- In the second bowl, beat the eggs and add water. Mix until combined.
- In the third bowl, add almond flour, paprika, salt, pepper, garlic powder and celery salt. Mix well with a fork to get the lumps out.
- Heat the oil in a 10-12 inch skillet to about 350°F. (Use thermometer or see post for instructions on how to know if it’s hot enough).
- IMPORTANT, make sure chicken is dry before starting process. This helps keep breading on when frying. Dip each chicken piece into the arrowroot first (shake off excess), then the egg covering both sides, then coat in flour on each side.
- Repeat dipping the chicken in egg and almond flour mix for thicker coating.
- Once the oil is 350 degrees, work in batches, adding chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Handle chicken carefully so breading doesn’t fall off. Transfer to a paper towel-lined plate.
- Serve chicken immediately on lettuce leaves (or buns) with mayo & pickles.
Keywords: chick-fil-a sandwich, copycat chick-fil-a sandwich, healthy chick-fil-a sandwich