Chick-Patty Sandwich with Honey Mustard Sauce

You won’t get closer to that old drive-through favorite than this homemade version with fresh marinated chicken breast and perfectly seasoned, gluten-free breadcrumbs.


  • 4 Canyon Bakehouse Gluten-free Burger Buns, toasted
  • 8-12 Dill Pickle Chips
  • 2 Boneless, skinless chicken breasts, fileted
  • ½ C. Dill Pickle Brine
  • 1 ½ Tbsp. Cane Sugar
  • 1 Egg
  • 1 C. Breadcrumbs, made with 5-6 slices Canyon Bakehouse Mountain White Bread,dried
  • ¼ C. Grated Parmesan Cheese
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/2 tsp. Paprika


  1. In a small bowl, add the cane sugar to the pickle brine and whisk until dissolved.
  2. Place the chicken filets into the brine mixture and marinate in the refrigerator for ½ hour.
  3. Once the filets have marinated, whisk the egg in a shallow dish.
  4. In a separate shallow dish, combine the breading ingredients.
  5. Working in batches, dip the filets into the whisked egg and then the breading before carefully laying into the hot oil. Watch for a moderate sizzle and adjust the heat as needed.
  6. Cook the breaded filets until golden. Transfer to a plate lined with paper towels to cool slightly.
  7. Serve the filet on the toasted buns with waffle fries and honey mustard sauce on the side.