Chick-fil-A Copycat: Chicken Sandwich with Tangy Mustard Sau

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour 5 minutes

Ingrédients

2 skinless chicken breasts (1 pound total)

1 cup pickle juice*

1 large egg

2 tablespoons light mayonnaise

1 cup breadcrumbs (preferably whole grain**)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

¾ teaspoon kosher salt (more for sprinkling on top)

½ teaspoon ground black pepper

4 whole-grain buns

Lettuce, sliced tomato, pickles

¼ cup light mayo

2 tablespoons BBQ sauce

1 tablespoon yellow mustard

1 teaspoon lemon juice

1 to 2 teaspoons honey (optional)

Instructions

Marinating:

Place chicken breasts on a cutting board between large sheets of parchment or wax paper. Using a meat tenderizer or soup can, pound each chicken breast until it’s no more than ½-inch thick all around.

Cut each piece into two, for a total of 4 pieces. Place in a plastic bag or bowl with pickle juice and marinate in the fridge for at least 30 minutes to overnight.

When chicken is done marinating, preheat oven to 450℉ and liberally mist a baking sheet with nonstick oil spray or line with aluminum foil. *If you have a wire baking rack, I recommend using it on top on the sheets for crispier chicken. Set aside.

Set up your dredging station:

In one shallow wide bowl, add the egg and mayo and mix until well combined.

In a second shallow wide bowl, add the breadcrumbs and seasonings and mix until well combined. One at a time, lift each piece of chicken out of the pickle juice and shake off excess liquid. Submerge into the egg-mayo.

Then, place into the breadcrumbs bowl and pat all over to fully coat. Place on the prepared baking sheet (or on wire rack, if using). Mist the breaded chicken tops with oil spray and lightly sprinkle on some additional kosher salt.

Bake in the oven for about 20 minutes or until chicken reaches an internal temp of 165 and the tops are crispy brown.

While the chicken is cooking, make the sauce by mixing all of the ingredients together in a small bowl (mayo, BBQ sauce, mustard, lemon juice and optional honey).

Remove chicken from oven and build your sandwich: layer your bottom bun with pickles, lettuce, tomato and then your chicken cutlet. Top with tangy mustard sauce and dig in!

Nutrition

• Calories: 400 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 7 g
• Cholestérol: 130 mg
• Sodium: 550 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 4 g
• Protéines: 38 g