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Any other Southern folks here who, without fail, wake up on Sunday CRAVINGGGG Chick-fil-a? The thought of waiting until Monday just seems unbearable! Well, don’t worry if your favorite fast food joint is closed, this copycat Chick-fil-a egg white grill sandwich is the perfect way to start off your Sunday. So simple to prepare, a healthy way to start off the day (not that I don’t love a fried chicken biscuit, but New Year’s diet, amirite?), and tasty!
Chick-fil-a Chicken
The star of this simple breakfast sandwich, like all Chick-fil-a inspired recipes, is the chicken. Now, if you have read my fried chicken biscuit with maple butter recipe, you will have read that the secret, “allegedly” to their chicken is a pickle juice brine. You know, to accentuate those classic pickles under the bun. Well my guess is their grilled chicken is no different.
Now for this recipe, you can keep it simple and just season your chicken with salt and pepper. But in an attempt to be authentic, I made a super quick pickle “brine” (I use that term loosely). Start with 1/4 cup of dill pickle juice in a shallow bowl or plate. To it, add 2 tbsp of olive oil, 1 tsp onion powder and garlic powder, and salt and pepper to taste. Thin it out with a little bit of water, about 3 tbsp.
Take about 3/4lbs of boneless, skinless chicken breast, cut into 4 equal filets, and dip them in the mix. Coat completely and let them marinate for at least 10 minutes. Once ready, place in an oiled cast iron skillet over medium high heat or on a grill at 375-400°, about 3-4 minutes per side. Let the chicken rest to lock in the juices while you get the rest of the sandwich ready!
Now if you have looked at any of my previous recipes, you know I love my indoor grill! Living in a small apartment, I do not have access to a full charcoal or gas grill (besides the community ones). But this indoor smokeless grill allows me to get that same charred grill flavor! If you don’t have one, or don’t want to light up the grill, a simple cast iron skillet does just the trick, too!
Egg White Grill Sandwich
While the chicken rest, it is time to quickly assemble the other components. Begin by whisking together 6 large egg whites (about 3/4 cup of liquid whites), 1 tsp onion powder, and salt and pepper to taste. Cook ¼ of the egg whites in a round non-stick skillet coated with a thin layer of cooking oil spray. Cook on low heat until the top of the whites are dry and no longer runny. Fold in half, and then half again to make a cone shape. Repeat 3 more times with remaining egg white.
And while the eggs cook, toast up 4 english muffins. Immediately after removing from the toaster, place 1 slice of cheddar cheese on the top half of each muffin. This allows it to soften without melting completely.
To assemble, place an egg white fold on the bottom half of each muffin. Top with a chicken filet and close with the cheddar cheese top half of each muffin. Serve immediately and enjoy!
Want More Breakfast Recipes?
- Bacon And Veggie Egg Muffins
- Breakfast Taquitos
- Blueberry Muffins
- French Toast Sliders
- Steak Egg And Cheese Burrito
Copycat Chick-fil-a Egg White Grill Sandwich
Ingredients
- ¾ lb boneless skinless chicken breast divided into 4 equal fillets
- ¼ cup dill pickle juice
- 3 tbsp water or chicken stock
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 4 whole wheat english muffins
- 4 slices cheddar cheese
- 6 large egg whites or ¾ cup liquid egg whites
- 1 tsp onion powder
- salt and pepper
Instructions
- In a shallow bowl or plate, whisk pickle juice, water, oil, garlic and onion powder, salt and pepper. Set chicken in liquid and turn to coat. Allow to marinade at least 10 minutes.
- When chicken is ready, place in a cast iron skillet over medium high heat or on a grill at 375-400°, about 3-4 minutes per side.
- Meanwhile, whisk together egg whites, onion powder, salt and pepper. Cook ¼ of the egg whites in a round non-stick skillet coated with a thin layer of cooking oil spray. Cook on low heat until the top of the whites are dry and no longer runny. Fold in half, and then half again to make a cone shape. Repeat 3 more times with remaining egg white.
- While the eggs cook, toast all of your english muffins. Place a slice of cheddar cheese on the tops of each muffin while still warm.
- Place one egg white fold on the bottom of each english muffin, topped with one chicken fillet. Top with cheddar slice english muffin top. Serve immediately
