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Written by: MNMLST KTCHN



  • 3 boneless, skinless chicken breasts (about 1 1/3 pounds)

  • 2 cups cold water

  • 2 tablespoons plus 3/4 teaspoon salt

  • 2 teaspoons coconut sugar

  • 4-6 cups avocado oil, for frying

  • 1 large egg

  • 1/2 cup milk (milk of choice)

  • 1 1/2cups all-purpose Gluten Free Flour

  • 3 tablespoons arrowroot

  • 1 1/2 teaspoons baking powder

  • 3/4 teaspoon garlic powder

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon paprika

  • NOTE: you can also buy chicken tenders of your choice and skip all of these!


  • 1 jar MNMLST Chipotle Mayo

  • 1/4 cup raw honey

  • 6 hamburger buns

  • Dill pickles

  • Butter lettuce

  • Red onion slices


  1. NOTE: if you bought premade chicken tenders, cook to package instructions and then start on step 9.

  2. Make the chicken: one at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you're cooking the breasts.)

  3. Pour the cold water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be).

  4. Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until it shimmers (about 350°F). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.)

  5. In a medium bowl, whisk the egg and milk until evenly combined.

  6. In another medium bowl, whisk the gluten-free flour, arrowroot, baking powder, garlic powder, pepper, paprika, and the remaining 3/4 teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy.

  7. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts.

  8. Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil.

  9. In a mixing bowl add the honey to a mixing bowl and toss the chicken to the bowl and coat the chicken in honey. Set aside on a grated cookie cooling pan.

  10. Assemble the sandwiches: Spread some of the Chipotle Mayo on each top and bottom bun. Top each bottom bun with a piece of crispy chicken, lettuce, red onion slices, and a few pickles. Close the sandwiches and serve immediately.