Pickle Brine Chicken Sandwich
My second knock off recipe is for Chick-Fil-A. I originally saw this recipe on Food Babe’s website (an awesome site, FYI) and was instantly fascinated. I mean, a concoction that tastes exactly like Chick-Fil-A, but healthy? Wow...sign me up. However, when I actually made the recipe, I found that I really like my method of simply sauteing my chicken in some coconut oil in my cast iron skillet better than baking it in the oven. Coconut oil is good for you, so my thinking is: Heck, slather it in the pan! The lauric acid in it actually helps with weight loss, so feel free to go to town with this healthy, high-heat perfect, oil.
However, Food Babe’s idea of marinating the chicken in pickle brine is pure genius. I mean, why had I never done this before?! You eat the pickles, and always have leftover brine (that truth be told, my kids and I sometimes like to drink), but now I can actually marinate chicken in it. Delish! And really wastes nothing...I usually get a jar of Brooklyn Brine pickles in my weekly delivery, and now I literally use every drop.
The other night we made some of these chicken sammies and then wrapped them in foil and ate them on a beach picnic. My kids felt like they were getting a treat and I felt good about the fact there was was nothing artificial (like MSG -- a major ingredient in Chick-Fil-A!) in their food. Score. Plus, I had a bunch of leftovers...cold fried chicken anyone? YUM.
ChicK-Fil-A: The Homestyle Way
(adapted from Food Babe)
2 pounds organic chicken breasts, each cut in half and pounded thin with a mallet
¾ cup Daisy Organic Spelt Flour (this flour rocks!)
¾ cup Daisy Organic Whole Wheat Flour
1 tablespoon confectioners sugar (I used the organic Whole Foods kind)
1 jar pickle brine (a few leftover pickles are also good, so a half empty jar is perfect)
hearty shakings (about 1/2 to 1 teaspoon) paprika, dry mustard, garlic salt
4 tablespoons (or more) coconut oil
¼ cup milk
good quality dinner rolls, small-ish ones
Marinate the chicken pieces overnight in the pickle brine. It will turn white, don't be alarmed.
Combine dry ingredients in a bowl or a flat pan. Whisk together milk and eggs. Carefully dredge each piece of chicken in the egg mixture and then the flour mixture. Melt coconut oil in a skillet, maybe only half since you’ll probably have to do two batches unless you have an insanely jumbo skillet. Then, saute the chicken pieces over medium heat until both sides of the chicken is golden brown and the inside loses all hint of pink. Serve on the dinner rolls (Food Babe toasts hers with a little bit of butter and this was a great idea). Don’t forget to put a few sliced pickle pieces, Romaine lettuce, or even some hot sauce on the sandwich.
Tell me this isn't good!
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