Crispy Chicken Sammy with Chipotle Mayo!
Just because you are “dieting” or “cutting” or even just watching what you eat, doesn’t mean that your food can’t be delicious and packed with flavor. One of the best things about this recipe is how much you can cram flavor into otherwise really plain foods, and with very minimal work/prep.
This Crispy Chicken Sammy recipe started out with me trying to curb a craving for Chick-Fil-A and evolved to include the delicious mayo on top. I am not a huge fan of really spicy food, but I like a little kick here and there and this mayo gives me just that. Plus, it is only TWO ingredients and packs ALL the flavor for less fat.
DISCLAIMER: If you hate pickles, you’re a sociopath. Ok, that is aggressive and I only half mean it… but if you hate pickles, this recipe is probably not for you.
The macros on these Sammies (incl. the mayo and the bun) are only 7g fat, 24g carbs, and 27g protein. Not too shabby compared to Chick-Fil-A’s Original Chicken Sandwich that will set you back a whopping 19g fat, 40g carbs, and 28g protein (without any sauce!). I call that a successful food makeover!
Here is the recipe for my Crispy Chicken Sammy with Chipotle Mayo:
- 20 oz of raw chicken breast (segmented into 4 oz portions)
- 1/2 packet (~25g) Shake N Bake Original Chicken flavor
- 1 cup dill pickle juice
- 10 dill pickle chips
- 5 tbsp Light Mayo (I used Kraft brand)
- 1 tbsp chipotle in adobo
- 5 light hamburger buns (mine are Shop Rite brand)
First, place your chicken portions in a zip lock bag and pour in pickle juice. Let this sit in the refrigerator for up to 2 hours (but at least an hour). In a bowl, combine the mayo and chipotle in adobo sauce. Note: I use the sauce only, but you can add the peppers if you like. You can also increase the amount you add to your mayo depending on how much you like spice/heat.
Once your chicken has had time to marinate, preheat your oven to 375 degrees. Prepare a sheet pan (or cookie sheet) with a rack on it.
Measure out your Shake N Bake and add to the bag provided in the container. Remove your chicken from the pickle juice and add to the Shake N Bake bag. Shake well and vigorously until all of the chicken portions are nicely and evenly coated. Once finished, place your chicken portions on the sheet pan rack, and place in the oven. Depending on how thick you cut your portions, bake your chicken for 25-35 minutes.
Just before your chicken is fully cooked, place your hamburger buns on the grill or in the toaster to get them slightly crispy. Evenly distribute the Chipotle Mayo across all 5 buns (I added a layer of the mayo on the top AND the bottom of the bun). Add 2-3 dill pickle chips to the bun.
Allow your chicken to cool for up to 5 minutes on the rack, then add to the bun and ENJOY! This recipe makes 5 servings, 1 sammy per serving.
Simple as that! These sandwiches have a delicious, cool pickle flavor that pairs amazingly with the spice and heat from the mayo. I also like using these light hamburger buns since they are lower in carbs, a nice size, but also hold up well when toasted. I paired my sammy with grilled red onions, yellow peppers, zucchini and asparagus – perfection!
You can also:
- Make extra chicken and add it to your salad
- Cut the chicken into smaller cubes to make nuggets, and dip in the Chipotle Mayo instead
- Add slaw to this sammy to give it more crunch and more volume
- Eat this on lettuce instead of a hamburger bun to cut down carbs even more
Always lots of options to make this fit your macros and your preferences. Give it a try and let me know what you think!
