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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 277.6
  • Total Fat: 7.3 g
  • Cholesterol: 239.8 mg
  • Sodium: 1,733.1 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 29.4 g

View full nutritional breakdown of Copycat Chick-Fil-A (baked) calories by ingredient
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Copycat Chick-Fil-A (baked)

Submitted by: ANGIETUNIE

Introduction

You won't use all the bread crumb mixture, which has been reflected in the nutrition calculation, but you need it all in the bowl. You won't use all the bread crumb mixture, which has been reflected in the nutrition calculation, but you need it all in the bowl.
Number of Servings: 1

Ingredients

    1 boneless, skinless chicken breast
    cup pickle juice (sour dill is my favorite)
    1 egg
    cup milk
    cup Panko bread crumbs
    1 tablespoon powdered sugar
    teaspoon paprika
    teaspoon salt
    teaspoon black pepper
    teaspoon garlic powder
    teaspoon celery salt
    teaspoon dried basil
    3 dill pickle chips (~1 oz)
    Option: ~ tsp cayenne pepper for a spicy sandwich

    For serving: Buns (buttered and toasted) and pickle slices! (not in nutrition info)

Directions

Preheat oven to 375 F.
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about inch thick all around.
Marinate in pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce for spicy).
Beat the egg with the milk in a bowl.
Combine the bread crumbs, sugar, and spices in another bowl.
Dip the chicken pieces each into the egg on both sides, then coat in bread crumbs on both sides.
Bake each cutlet at 375 F for 10-15 minutes, until cooked through.
Blot on paper and serve on toasted buns with dill pickle chips.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user ANGIETUNIE.






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