Thursday, April 22, 2010

Thrifty Thursday: Hungry Girl's Crispy Chicken Sanwich (tastes like Chick-fil-a)

Ok...I am pretty sure that I haven't posted about this recipe. But, if I have, it totally deserves two posts. These sandwiches are AMAZING! You are going to think I am crazy, but they really do taste like Chick-fil-a's chicken sandwiches. Just get them a me!

If your chicken breasts are really thick, you will want to cut them on the horizontal to make two thin chicken breasts. I do this because thick cuts of chicken freak me out but you don't have to do it : ). If the thin sliced chicken breasts are on sale, then I buy those. Then, I cut my chicken breasts (after they have cooked) in half horizontally. So, out of every chicken breast, you will get two sandwiches. I don't like to have my chicken hanging over my bun so this is why I cut mine in half horizontally. Then, they will fit on the bun. Also, the perdue individually packed chicken breasts are the perfect thickness for this sandwich. They are pretty expensive, but sometimes you can find them on sale.

Now, for the best part! One sandwich is ONLY 283 calories and 3.75g of fat (Chick-fil-a's sandwich is 410 calories and 16g of fat!! AND, if you are going on a trip or are just in a hurry and need your dinner to go, you can wrap these in foil and take them in the car. I am telling you...these are AMAZING!

Hungry Girl's Crispy Chicken Sandwich
1 1/2 cup Fiber One bran cereal (original)
Dash each salt, black pepper, garlic powder, and onion powder, or more to taste
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original or you can use egg whites)
1/2 to 1 pound boneless skinless lean chicken breast (depending on how many sandwiches you want to make)
fat-free mayonnaise
hamburger buns (light, if available)
tomato (optional...I usually don't use them because I like it to taste just like Chick-fil-a
dill pickles (extra for me!)
romaine lettuce (again, I don't usually use this)

Preheat oven to 375 degrees.
Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with as much salt, pepper, onion powder, and garlic powder as you like, and mix well. Place crumbs in one small dish and egg substitute in another.
Sprinkle both sides of the chicken with a dash each of salt and pepper. Then, coat chicken on both sides—first with egg substitute, and then with seasoned crumbs.
Place chicken on a baking sheet sprayed with nonstick spray. Top chicken with a light mist of nonstick spray
Bake in the oven for 10 minutes.
Flip the chicken over, and add another light mist of nonstick spray. Cook for an additional 10–12 minutes, until chicken is fully cooked and coating looks crispy.
Spread mayo on each half of the bun. On the bun bottom, place chicken, tomato, pickles, and lettuce, and then top with the other half of the bun. Enjoy!


Jess said...

I just have to tell you that it made me smile to hear someone else admit to being bothered by thick chicken hahaha! I cut mine in half too! You are the first person I have ever had tell me they do it too!

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