I may have mentioned it before, but my teenage self spent a little time working for Chick-fil-A. I honestly enjoyed it far more than you’d expect for a minimum wage fast-food joint. More than the experience though, I LOVED the food. I could devour chargrilled chicken sandwich, completely destroy a box of Chick’n Minis, inhale a spicy chicken sandwich…you get it.
But, a Celiac diagnosis destroyed all of that for my family. And though, we have never been healthier and my husband has never felt better, I still find myself missing some of my old gluten-filled indulgences.
So, after a particularly long day of Pokemon Hunting, we wanted something quick, easy, and delicious for lunch. For a few months now, I’ve been dying to sink my teeth into an incredibly juicy and tender, but gluten-free, chicken sandwich. It’s taken a few tries to really perfect my recipe, but I think I’d challenge CFA with this sandwich!
So, you first want to start out by slicing your chicken breasts in half long-ways. Traditionally cut chicken breasts are just far too thick for a sandwich, and this way you’re getting two sandwiches with one breast!
Â
Toss your chicken, pickle juice, and milk into a bowl to marinate for an hour, if you’re pressed for time. If you have a little while, I found that allowing it to sit in the fridge for at least 3-4 hours yields the best results.Â
Â
Once you’ve left it to marinate for a bit, you’re ready to get started.Â
Prepare for cooking by preheating oil on the stove over medium-high heat. For our first batch, I used coconut oil and was not impressed by the coconut taste. Olive oil gives a more authentic taste.Â
Add milk and eggs directly into the bowl with the marinade, and stir lightly to coat the chicken. In a gallon Ziploc bag, add flour and spices. With tongs, transfer chicken from bowl to bag. Shake to coat.Â
Â
Â
By now, the oil should be hot enough to start filling your house with a smell that will draw teenagers from their hideaways.Â
Cook chicken for about 5 minutes on each side, then place on paper towel to soak up all excess grease.Â
Â
Â
Guys, I have searched high and low for the BEST gluten-free buns on the market. Seriously, I must’ve tried every single bun available by now.Â
Â
Schar buns are DEFINITELY the way to go. I have never found a gluten-free bun that held together so perfectly-I often forget they’re even gluten-free.
For an even more authentic experience, butter the bun (I used ghee!) and quickly heat it in a skillet. This softens everything, and just gives it a delicious taste.
That looks so yummy! I always love reading your great recipes, can't wait to try this one out! #KCACOLS
This looks so good! We aren't gluten free but I love trying new food and this looks yummy!! #KCACOLS
Definitely let me know what you think!!! <3 My husband keeps asking me when I'm going to make it again haha #KCACOLS
I'm always looking for good GF recipes – I'm pinning this one for sure! Thanks so much #KCACOLS
I'm not GF but this looks absolutely delicious and is making me hungry #kcacols