Growing up, one of my favorite meals was the original chicken sandwich with fries from Burger King. Then, when I moved to Illinois and BK wasn’t the same, I switched over to the chicken sandwich from McDonalds. Though this was not a very common meal for me I did crave it every couple of weeks.
I have not had either one in over 2 years but I do still crave them sometimes. The hubby went to McD’s the other day and had one and I was a little jealous. This made me want to create my own version as soon as possible.
I started thinking about when I made my low carb egg plant parmesan (which I never posted because I never got a good enough picture) and realized I still had some of the homemade mix in the cabinet. I got to work cutting up my Zaycon Fresh chicken breast and “breaded” and fried them and assembled my sandwich. It was amazing and totally satisfied my craving! In fact, I kind of want it again….
- 1 lb chicken breast butterflied as thin as possible
- 1 egg
- 2 tbsp water
- 1/4 C coconut flour
- 1 tsp chili powder
- 1 tsp paprika
- salt and pepper
- vegetable oil for frying
- Butterfly your chicken breasts as thin as possible. Mine was able to be cut into thirds.
- Pour about 1 inch of vegetable oil in a pan and heat over medium heat.
- In a shallow but wide bowl mix your coconut flour with your spices.
- In a separate bowl, preferably also shallow and wide, scramble your egg and add in your water.
- Once your oil is to temperature, dredge your chicken through the coconut flour and then the egg wash, making sure that it is fully covered.
- Place in your oil and cook for 5-6 minutes on each side (depending on the thickness of your breast),
- Serve on low carb bread with mayo, mustard and some greens