Chick-fil-A Chicken Sandwich AF

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Nutrition
Calories: 281kcal | Carbohydrates: 38g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 984mg | Potassium: 288mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6.8% | Vitamin C: 1% | Calcium: 9.1% | Iron: 14%

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  • 6
  • 10 mins
  • 26 mins

Ingredients

  • 2 Boneless/Skinless Chicken Breasts pounded
  • 1/2 cup Dill Pickle Juice (or Peperoncini juice)
  • 2 Eggs
  • 1/2 cup Milk
  • 1 cup All Purpose Flour
  • 2 Tablespoons Powdered Sugar
  • 2 Tablespoons Potato Starch
  • 1 teaspoon Paprika
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Celery Seed ground
  • 1 Tablespoon Extra Virgin Olive Oil extra virgin
  • 1 Oil Mister
  • 4 Hamburger Buns toasted/buttered
  • 8 Dill Pickle Chips or more
  • Spicy Option
  • 1/4 teaspoon Cayenne Pepper for spicy sandwiches

Preparation

Step 1



Place chicken into a Ziploc Baggie and pound, so that the whole piece is the same thickness, about 1/2 inch thick. Cut chicken into two or three pieces (depending on size).
Place pieces of chicken back into Ziploc baggie and pour in pickle juice. Marinate in the refrigerator for at least 30 minutes.
In a medium bowl, beat egg with the milk. In another bowl, combine flour, starch and all spices.
Using tongs, coat chicken with egg mixture and then into flour mixture, making sure pieces are completely coated. Shake off excess flour (this is important).
Spray the basket of your air fryer with Oil and place chicken into air fryer and spray the chicken with oil.
Cook at 340 degrees for 6 minutes. Using silicone tongs, carefully flip the chicken and spray with oil. Cook for 6 more minutes.
Raise the temperature to 400 degrees and cook for two minutes on each side.
Serve on buttered and toasted buns, with 2 pickle chips and a small dollop of mayonnaise, if desired.

How To Tenderize and Pound Air Fryer Chick-fil-A-Chicken?

Place the chicken breast in a large Ziploc Baggie and zip it locked.
Place the bag of chicken on a wooden cutting board.
Use a Meat Tenderizer and pound the chicken until it is about 1/2 inch thick and/or pretty even from end to end.

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