Gluten-Free Homemade Chick-fil-A Style Chicken Sandwich
Indulge in the irresistible flavors of this Gluten-Free Homemade Chick-fil-A Style Chicken Sandwich, a game-changing recipe that brings the fast-food classic right to your kitchen. Perfectly seasoned, crispy gluten-free fried chicken is the star of this sandwich, featuring a mouthwatering blend of paprika, garlic, and cayenne for a touch of heat. Nestled between fluffy toasted gluten-free buns and complemented by the signature tang of dill pickle chips, each bite transports you to sandwich heaven—without the gluten! With just 45 minutes of prep and cook time, this recipe is ideal for satisfying fast-food cravings at home while sticking to a gluten-free lifestyle. Make these better-than-drive-thru sandwiches today for a meal the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1.5 cups Gluten-free all-purpose flour
- 1 tablespoon Cornstarch
- 1.5 teaspoons Salt
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 4 pieces Gluten-free bread buns
- 8 slices Dill pickle chips
- 2 large Eggs
- 0.25 cup Milk
- 2 cups Vegetable oil
Instructions
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the chicken to about 1/2-inch thickness.
Cut each breast into 2 pieces, resulting in a total of 4 pieces. Lightly season them with salt and pepper.
In a large bowl, whisk together the gluten-free flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
In another bowl, beat the eggs and whisk with the milk.
Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then coat it thoroughly with the gluten-free flour mixture. Repeat the process for a crispier texture: dip again in egg and re-coat with the flour mixture.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering hot, about 350°F (180°C).
Carefully place the breaded chicken in the hot oil, frying about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove chicken from the skillet and drain on paper towels.
Toast the gluten-free buns in the oven or a toaster to warm them.
Assemble the sandwich by placing the fried chicken on the bottom half of the bun, followed by pickle slices. Top with the other half of the bun.
Serve the sandwiches immediately while warm and crispy.
Nutrition Facts
Calories |
6270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.6 g | 621% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 5772 mg | 251% | |
| Total Carbohydrate | 376.2 g | 137% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 27.1 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 284 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
