I love the Burger King Classic Chicken Sandwich.
Let me rephrase that. I love the memory of eating the Burger King Classic Chicken Sandwich. That first bite, the warm breading, the mixture of grease and mayonnaise. I rarely allow myself to buy one anymore, but the memory lingers on.
Yesterday, while I was doing birthday returns, there appeared on the horizon the mighty Burger King. I was almost weak enough to give in and get in that drive-thru lane and get me one of those sandwiches.
Then it dawned on me, wait a minute, I can make my own version, my way, in no time at all. Which is exactly what I did.
I knew I could make a good gluten-free breaded chicken, mayonnaise is always in my fridge but I had to think about the elements (other than actually deep frying) that make that sandwich taste so good. Then it hit me: lettuce. I know it seems simple, but I never put lettuce in a sandwich, unless it's a BLT.
The marinade that I made is a one that I make regularly. I replaced the milk with almond milk and added some honey, barbecue sauce, egg and hot-sweet mustard. The bread I used is a great gluten-free variety toasted and spread with mayonnaise.
Well, let me tell you, it worked! What a great treat, easy, not too bad for you, and delicious.
Gluten Free and Dairy Free Breaded Chicken Sandwich (or the Faux Burger King Classic Chicken Sandwich)
- 4 Chicken Breasts, boneless/skinless, cut thin
- 1 egg
- 3 ounces Almond Milk (or any kind of milk you have on hand)
- 1/4 cup Barbecue Sauce
- 2 tsps Mustard (I used sweet-hot, but you can use any variety)
- 1 Tbsp Honey
- 1/2 cup gluten-free Bread Crumbs (I use this brand.)
- 2 slices Udi's Gluten Free Bread
- Preheat the oven to 425 degrees.
- Mix all the wet ingredients in a bowl large enough to accommodate all the chicken, too.
- Add the chicken. Let it soak for at least ten minutes. If you've thought ahead and got to this point the night before, go ahead and soak the chicken overnight.
- Turn the heat to high on a large skillet.
- Put the bread crumbs on a shallow plate.
- Place the chicken in the breadcrumbs and turn it over to coat both sides.Repeat until all chicken breasts are coated.
- Add oil to the hot pan.
- Place each piece of chicken in the pan, making sure there is some space between each piece.
- Cook on the first side for 5 minutes.
- Turn over the chicken and cook for 2 more minutes.
- Put the pan in the oven to finish cooking for about 10 minutes.
- While the meat is cooking, shred the lettuce and toast your bread.
- Remove from the oven and make your sandwich.