Eat Fit-Approved Chicken Sandwich Recipe
Let’s be honest, nothing is going to taste exactly like the now-famous Popeyes Chicken Sandwich. But with less than half the calories, 75% less sodium and nearly 75% more protein, our Eat Fit version of the celebrated sandwich just may be worth the swap.
Ingredients
- Spicy Sauce
- 2 tablespoons 2% Greek yogurt
- 5 dashes Tabasco
- Pinch of paprika
- Pinch of garlic salt
- Pickles
- 1 cucumber
- 1 cup apple cider vinegar
- 1 small yellow onion
- 1 cup water
- 1 teaspoons sugar
- 1 teaspoons salt
- 1½ teaspoons pickling spices
- Chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1¼ teaspoons fine grain sea salt
- 1/8 teaspoon black pepper
- 1 teaspoon Creole seasoning blend
- 1 egg, whisked
- 3 tablespoons coconut oil plus 2 tablespoons ghee or light olive oil for frying
- Others
- 1 bag buns (We used Nature’s Own 100% whole wheat hamburger buns)
Instructions
- To make the sauce: Mix yogurt, hot sauce and spices in a small bowl. Add additional spices or yogurt to taste.
- To make the pickles: Slice the cucumber and onion into ¼-inch slices. Pack them tightly into Mason jars, leaving a ½-inch of headspace at the top of the jar.
- In a small saucepan over medium-high heat, bring vinegar, water, sugar, salt and spices to a simmer. Cook until sugar and salt are dissolved. Pour the brine over the cucumbers. Cover with a lid and refrigerate for at least 24 hours.
- To make the chicken: Mix dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture). Whisk egg in a separate, shallow bowl.
- Heat a large, heavy, deep skillet over medium heat and add 3 tablespoons total of coconut oil.
- Once the skillet it preheated (you can see if a drop of the dry mixture sizzles), dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess. Place the chicken in the pan, then repeat the process for each piece of chicken. Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2 minutes, depending on the thickness of your chicken.
- Carefully remove chicken cutlets from skillet with tongs and place on a paper towel-lined plate to absorb excess grease.
- Once excess grease has been drained, assemble chicken cutlet, pickles and spicy sauce to bun. Enjoy!
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