After the ruckus I caused a few weeks ago by posting the ~100 ingredients in a Chick-fil-A sandwich on my Facebook Page and writing an article entitled “Chick-fil-A or Chemical-fil-A” about the harmful effects of those ingredients….I did some thinking about one particular comment I received regarding how someone didn’t want to give up Chick-fil-A because they had already given up so many other food vices in their life.
I wanted to expose Chick-fil-A because I find it atrocious that companies can legally feed you a combination of chemicals that are known to have disastrous effects on your health. I find it even more disturbing when very smart people are easily fooled into thinking something may be a healthier option because of misleading marketing.
Well I am here to tell you – You can have your Chick-fil-A and eat it too! Even on Sunday! All without any life threatening chemicals….
You don’t have to go in life without – I really think you can have it all – especially if you have the right tools and information to navigate through the food world. As a firm believer of this statement…..I found a way to make a Chick-fil-A sandwich with the least possible harm to your body.
This Chick-Fil-A sandwich won’t give you a sugar high. Or destroy your brain cells from MSG. Or give you toxin induced sluggishness after you eat it. Or more cravings for food even though you are full. Or cause you life long struggles with autoimmune disorders, diabetes, or heart disease.
IMO, this recipe isn’t the best thing you can put in your body, but it won’t slowly kill you overtime either.
So if you really are craving Chick-fil-A and don’t want to give it up – Make my “Open on Sunday Sandwich.” It takes a total of less than 30 mins to prepare. It takes more time to drive to Chick-fil-A than to make this sandwich.
And the best part – It tastes very close to the real thing. Pretty amazing, huh?
- 2 chicken breasts equaling about 1 pound
- 1 large egg
- ½ cup unsweetened almond milk
- 1 cup pickle juice
- 12 pickle slices
- 3 tbsp white or apple cider vinegar
- 1 ½ tsp paprika
- 1 cup flour of your choice (I used spelt)
- 1 tbsp powdered sugar
- ¼ tsp dry mustard
- ¼ tsp baking soda
- 4 sprouted whole wheat hamburger buns or buns of your choice
- 1 tbsp butter
- About 4 hours before or the day before – Cut chicken breasts in half making 4 similar size pieces
- With a meat tenderizer or small hammer pound the chicken to ½ inch thick
- Sprinkle salt, pepper and ½ tsp paprika to both sides of chicken
- Place chicken in 1 cup pickle juice and let marinate for at least 4 hours to one day prior to baking
- Preheat oven to 450 degrees
- Place pickle slices in vinegar and let marinate while you prep the chicken
- In a bowl, combine and stir flours, sugar, baking soda, 1 tsp paprika, dry mustard and set aside
- In another bowl, whisk egg and almond milk together
- Remove chicken from marinade and dredge one piece of chicken at a time in egg bath, ensuring each side is wet and dredge in flour mixture coating each sidePlace each flour coated chicken piece on a wire rack with pan on bottom
- Spray each piece liberally with olive oil covering both sides
- Place tray of chicken in oven
- After 12 mins, turn each piece of chicken over mid way through baking
- After about 25 mins – 30 mins, chicken should be completely cooked and crispy
- Take out of the oven and let rest at least 5 mins
- While chicken is resting, butter buns and place in oven for 3-5 mins
- Take buns out of oven, place 3 pickles on bottom bun and chicken on top and ENJOY!
Watch me make this live on NBC’s Charlotte Today:
If you know a friend or family member who still frequents Chick-fil-A – please share this recipe with them, you could be a life saver!