Crispy Pickle-Brined Chicken Sandwiches
These Crispy Pickle-Brined Chicken Sandwiches are a delicious, lightened-up fast food swap!
Ingredients
- 1 cup pickle juice (the leftover brine from a pickle jar)
- 4 (4 oz each) thin uncooked boneless skinless chicken breast cutlets (1 lb total)
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill weed
- ¼ teaspoon paprika
- ¼ teaspoon sugar
- 2 large egg whites beaten
- ⅔ cup plain panko breadcrumbs
- ½ teaspoon dried parsley flakes
- 4 sandwich rolls or hamburger buns (I used Martin’s Potato Sandwich Rolls)
- 4 leaves green leaf lettuce
- 4-8 slices tomato
- 4-8 "sandwich slice" style pickles (I used Claussen Sandwich Slices)
- 2 tablespoons light mayonnaise (I used Hellmann’s light)
Instructions
- Place the chicken cutlets into a gallon zip-seal plastic bag or a shallow bowl. Pour the pickle juice over the chicken. Seal the bag or cover the bowl and place in the refrigerator for 6-8 hours to marinate.
- Place a colander in your sink and dump the chicken and pickle juice in to drain the chicken. Let it sit for a couple minutes to drain while you make your seasoning mix.
- In a small dish, mix together the flour, salt, pepper, garlic powder, dill, paprika, and sugar. Place the brined and drained chicken cutlets into a mixing bowl. Add the seasoning mix to the chicken pieces. Stir the contents of the bowl until the chicken cutlets are coated with the spices.
- In a shallow dish, beat the egg whites thoroughly. In a separate shallow dish, stir together the bread crumbs and parsley until mixed.
- One at a time, take the seasoning-coated chicken cutlets and coat them in the egg white mixture. Allow any excess egg to drip off and then press the chicken cutlet into the bread crumb mix and flip so that both sides are coated in crumbs.
- Air Fryer (recommended): Transfer the crumb-coated chicken to the basket of your air fryer in a single layer without the cutlets touching each other. Lightly mist the tops of the chicken with cooking spray. Set the air fryer to 400 degrees Fahrenheit and cook for 6 minutes. Flip the cutlets over and mist the tops with cooking spray. Continue to air fry your chicken for another 6 minutes until cooked through. Oven: Pre-heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. When the chicken cutlets are crumb-coated, transfer them to the baking sheet and lightly mist the tops with cooking spray. Place the tray in the oven and cook for 8 minutes. Flip the cutlets and mist again with cooking spray. Return them to the oven for another 8 minutes or until cooked through.
- To build each sandwich, place a lettuce leaf on the bottom half of a sandwich roll and top it with 1-2 slices of tomato. Place a cooked chicken cutlet on top of the tomatoes and place one or two pickle slices on top of the chicken. Spread 1 ½ teaspoons of light mayonnaise onto the inside of the top half of the bun and then place the top bun on top of the sandwich. Repeat to make four sandwiches (if you aren’t serving all four at once, keep the ingredients separate and build the sandwiches as needed). Serve immediately.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per sandwich: 6 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per sandwich
377 calories, 42 g carbs, 7 g sugar, 7 g fat, 1 g saturated fat, 38 g protein, 2 g fiber, 497 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
377 calories, 42 g carbs, 7 g sugar, 7 g fat, 1 g saturated fat, 38 g protein, 2 g fiber, 497 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
Nutrition
Calories: 377kcal