Copycat Chick-Fil-A Chicken

Copycat Chick-Fil-A Chicken

So you know now that I have addiction for Chick-fil-a and its hard not to eat from there especially being gluten free and living low carb lifestyle.

In my previous blog post I posted my version of the sauce and now its all about the chicken. In this recipe, I made them into chicken cutlets but next time I will be making them into nuggets.

Here is my copycat version of the sauce here .

I defrosted 4 chicken breasts and cut them horizontally to make them into cutlets. There were some that I made three cutlets out of the chicken. I put the chicken between two wax papers and used a mallet to flatten a little the chicken. Grab a large Ziplock bag and put the chicken cutlets in it and pour a large container of pickle juice and cut up some of the pickles. Seal the bag and refrigerate it for 2-4 hours or overnight.

After the chicken is marinated in the pickle juice for 2 hours or so, remove chicken from the bag and set aside on a tray. Pat down the chicken with a paper towel on both sides. Season the chicken with salt and pepper and set aside.

You will need two bowls- one for the breading and the other one for dipping. In the large bowl, add your gluten free flour (I used psyllium husk), xanthan gum, garlic powder, celery salt, powered sweetener, basil and paprika. Mix it well. Then in a small bowl add your heavy cream (or almond milk) and 2 eggs. Whisk it well. Dip the chicken in the wet ingredient then into the breading. While you are doing this, oil should be heating up in your frying pan. I put 2 cups of avocado oil but you can use vegetable oil or Crisco. When the oil is ready , start frying your chicken about 3 to 4 minutes on each side.

copycat chick fil a chicken
Copycat Chick-fil-a chicken

You are ready to serve with waffle fries, side salad or

Copycat Chick-Fil-A Chicken

Recipe by Lucy ChesnaCourse: Dinner, LunchDifficulty: Moderate
Servings

8

servings
Prep time

2

hours 

30

minutes
Cooking time

35

minutes
Calories

375

kcal
Total time

3

hours 

6

minutes

A delicious copycat version of Chicken-fil-a chicken that everyone will love and ask for more.

Ingredients

  • Marinating the Chicken
  • 4 chicken breast cut up into cutlets

  • 1 large of pickles

  • Dry Ingredients
  • 1 cup gluten free flour, oat fiber or Psyllium Husk

  • 1/2 tsp. garlic powder

  • 1/2 tsp. celery salt

  • 1 tbsp. powered sweetener

  • 1/2 tsp. basil

  • 1 tsp. paprika

  • salt and pepper to taste

  • Wet Ingredients
  • 2 cups heavy cream (or dairy free alternative like almond milk or oat milk)

  • 2 eggs

  • Other
  • 2 cups frying oil (avocado, vegetable or crisco)

Directions

  • Step 1
  • Defrost 4 chicken breasts and cut them horizontally to make them into cutlets.
  • Put the chicken between two wax papers and used a mallet to flatten a little the chicken.
  • Grab a large Ziplock bag and put the chicken cutlets in it and pour a large container of pickle juice and cut up some of the pickles.
  • Seal the bag and refrigerate it for 2-4 hours or overnight.
  • Step 2
  • After the chicken is marinated in the pickle juice for 2 hours or so, remove chicken from the bag and set aside on a tray.
  • Pat down the chicken with a paper towel on both sides.
  • Season the chicken with salt and pepper and set aside.
  • Step 3- You will need two bowls
  • In the large bowl, add your gluten free flour (I used psyllium husk), xanthan gum, garlic powder, celery salt, powered sweetener, basil and paprika. Mix it well.
  • Then in a small bowl add your heavy cream (or almond milk) and 2 eggs. Whisk it well.
  • Dip the chicken in the wet ingredient then into the breading.
  • While you are doing this, oil should be heating up in your frying pan.
  • When the oil is ready , start frying your chicken about 3 to 4 minutes on each side.
  • Ready to serve with your favorite side and sauce

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