Homemade Chick-fil-A Chicken Sandwich & Kale Crunch Salad

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Marinate chicken thighs in pickle juice for about an hour.

In a jar, combine 1/4 cup olive oil, 2 Tbsp apple juice, 3 Tbsp apple cider vinegar, 2 Tbsp syrup, 1/2 tsp mustard, and salt. Blend and set aside.

De-stem and tear 5 cups of kale into pieces. Massage with a little oil and salt.

Chop and mix in 1 and 1/2 cups of shredded cabbage with the kale.

Set up a dredging station by combining 1 and 1/2 cups of flour, 2 Tbsp powdered sugar, paprika, salt, pepper, garlic powder, and onion powder. Mix well.

In a separate bowl, combine 1 cup of milk with 1 egg and whisk together.

Dunk marinated chicken thighs in the egg mixture, then coat with the flour mixture. Repeat the process for extra crunch.

Heat oil to 350°. Fry chicken for about 4 to 5 minutes per side until golden brown and crunchy. Use a probe thermometer to check for doneness at 165°.

Toast bio buns lightly with butter.

Assemble the sandwich with mayo, pickles, lettuce, tomato, fried chicken, and cheese.

Serve with frozen waffle fries and kale crunch salad tossed in dressing topped with lightly salted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens