Lunch: Copycat Chick-fil-A Chicken Sandwich

Recipe by Lindsay Funston A recipe that's even better than the original.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Copycat Chick-fil-A Chicken Sandwich

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 large egg
1/2 c. milk
1 tsp. paprika
2 tbsp. water
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tbsp. powdered milk
1 tbsp. confectioners' sugar
1/4 tsp. baking soda
1/4 tsp. dry mustard
kosher salt
Freshly ground black pepper
2 c. peanut oil, for frying
2 boneless skinless chicken breasts
Pickles, for serving
Butter, for bread
2 Hamburger buns

Instructions

In shallow baking dish, whisk egg, milk, 1/2 teaspoon paprika, and water together. In another baking dish, whisk both flours, powdered milk, confectioners' sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika and season with salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees F in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

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