BODYBUILDING CHICK-FIL-A CHICKEN SANDWICH | No Deep Frying, High Protein, Air Fryer Recipe!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Trim off the fat and gristle from the chicken breasts until no fat is visible.

Weigh the trimmed chicken breast to 224 grams.

Cut the chicken breasts evenly down the middle to create two pieces.

Pound each piece of chicken to about a quarter of an inch thick for even cooking.

In a bowl on a food scale, add 60 grams of water, 60 grams of unsweetened almond milk, and 120 grams of pickle juice.

Mix the water, almond milk, and pickle juice together to create a marinade.

Place both pieces of chicken in a baggie and pour the marinade over them, removing as much air as possible before sealing the bag.

Marinate the chicken in the fridge for at least 30 minutes.

In a large mixing bowl on a food scale, add 20 grams of plain all-purpose flour, 2 grams of paprika, 2 grams of chili powder, 2 grams of baking powder, a dash of kosher salt, and a dash of ground black pepper.

Mix the breading ingredients together until thoroughly combined.

After 30 minutes, remove the chicken from the marinade and place it in a small bowl filled with egg beaters or liquid egg whites for about 60 seconds to coat.

Let any excess egg drip off the chicken before transferring it to the breading bowl.

Shake the chicken in the breading bowl to coat it evenly, flipping it over to ensure both sides are fully breaded.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens