pacific & franklin

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)

serves 4

Ingredients:

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

Method:

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.

Enjoy!