Better than Chick-fil-A Sandwich (GF/DF) 5 Ingredients
FYI: Some of these links are Amazon affiliate links. What this means is that by buying through these links, Amazon gives me a small commission, paid by third parties, not by you. I only recommend products that I genuinely love. Thank you for supporting my page!
I know, I know, this is a totally NON-Thanksgiving related recipe I’m posting right before thanksgiving but this pregnant mama was craving Chick-fil-A in the worst way so I had to share with you all the easiest, cleanest copy cat recipe that tastes even better than the real thing without all those foreign ingredients.
The pregnant lady wants what she wants (when she wants it, you know what I’m saying?)
Did you know a Chick-fil-A sandwich has over 55 ingredients in it!?!? What!! I was totally blown away when I found that out. MSG, soybean oil, refined peanut oil, polysorbate 80, yellow 5 and blue 1 food dyes just to name a FEW.
This chart from the Food babe has all of the ingredients right here for you to see with your own eyes.
Pretty frightening, right? As with everything, there’s ALWAYS a better option out there somewhere and there’s ALWAYS a way to enjoy your favorite comfort foods without all those synthetic ingredients and post-meal guilt.
So here’s how you make these delicious Chick-fil-A copycats. But don’t say I didn’t warn you that you and your kids and your husband will be completely 100% addicted and your kids will ask for Chick-fil-A every dang night.
Serves: 5-6
Cook time: 30 minutes
5 SIMPLE INGREDIENTS:
1 pack of organic boneless skinless chicken thighs (about 8 thighs)
2 cage free eggs
1 + 1/2 cup organic cassava flour
2 tsp garlic powder
1 + 1/2 tsp paprika
organic unrefined coconut oil for frying
2 tsp sea salt and pepper to taste
INSTRUCTIONS:
Pat your chicken thighs dry with some paper towels and lay them out on a cutting board to flatten.
Cover them with a layer of plastic wrap and pound them flat with a meat mallet until they’re about 1/3 inch thick.
Beat 2 eggs in a shallow bowl and set aside.
Mix the cassava flour with the salt, pepper, paprika and garlic powder and set aside in a shallow bowl next to your egg bowl.
Heat up some coconut oil in a stainless steel or cast iron skillet to medium heat.
Meanwhile, dip your flattened chicken thighs into the eggs and drip the excess egg off before dipping them into the flour mixture. Coat the chicken completely with the flour mixture on both sides.
Place the coated chicken in the heated coconut oil until each side browns up nicely (about 6-7 minutes each side).
Continue to dip in eggs, coat with flour and pan fry each chicken thigh until all of them are brown and crispy. You may want to make sure each thigh is 100% cooked by cutting through a thicker area of chicken.
Add them to your favorite bread with your favorite toppings. We like to add avocado mayo and pickles to make it taste just like the real thing.
Enjoy!
