Chick-fil-A (But Better!) Egg White Breakfast Sandwich

If you’ve ever wished you could grab a Chick-fil-A-style breakfast sandwich without leaving the house, this is it. The pickle juice marinade gives the chicken that familiar tangy, seasoned flavor, and grilling keeps it simple and lighter than frying.

The egg whites are baked in one pan, which is the easiest way to make neat portions for multiple sandwiches. Once everything is cooked, you’re basically assembling breakfast like a little sandwich shop, and future you gets to reap the rewards (especially on busy mornings!).

This is also one of those recipes that’s easy to scale. Make four sandwiches for the week, or double it and stock the freezer for mornings when you need breakfast on autopilot.

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Gluten-free swap: Use gluten-free English muffins and double-check your pickle juice and seasonings to keep everything gluten-free.
• Chicken thickness: Slice the chicken into even pieces and pound lightly so it grills evenly and stays juicy.
• Marinade timing: Plan for about 8 hours in the pickle brine. It’s the key to that copycat flavor and tender chicken.
• Cheese options: Cheddar is classic, but American melts the smoothest, and pepper jack is great if you want a little kick.

How to Make an Egg White Breakfast Sandwich

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Marinate The Chicken

Slice the chicken breasts horizontally into 4 pieces and pound until uniform. Mix pickle juice, milk, brown sugar, garlic powder, onion powder, pepper, salt, and paprika, then add the chicken and marinate for about 8 hours in the fridge.

2. Grill The Chicken

Remove the chicken and let the excess marinade drip off. Grill for 4 to 5 minutes per side until cooked through, then pull it right when it reaches 165 degrees so it stays juicy.

• Pro tip: If your chicken is browning too fast, lower the heat a bit and let it finish cooking gently so it doesn’t dry out.

3. Bake The Egg Whites

Heat the oven to 350 degrees. Whisk the egg whites with salt and pepper, pour into a sprayed 8x8 baking dish, and bake until just set, about 18 to 22 minutes. Let cool slightly, then cut into 4 portions.

4. Toast And Assemble

Toast the English muffins, then layer egg whites, grilled chicken (trim if needed), and a slice of cheese. Add the top muffin half and warm in the oven if you want the cheese extra melty!

Air Fryer Method For The Chicken

If you don’t want to grill, the air fryer is a great option and still gives you juicy, flavorful chicken with those lightly browned edges!

• Preheat: Preheat the air fryer to 375 degrees.
• Cook: Remove the chicken from the marinade, let excess drip off, and place in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until the chicken reaches 165 degrees.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Don’t overcook the chicken: Pull it as soon as it hits 165 degrees so it stays tender and not chewy.
• Cleaner egg white cuts: Let the egg whites cool for a few minutes before slicing so they don’t tear or crumble.
• Make rounds if you want: Use a biscuit cutter or wide-mouth jar lid to cut the egg whites into muffin-shaped rounds.
• Spice level: Pepper jack adds heat without changing anything else, or add a pinch of cayenne to the marinade if you want it spicier.
• Extra melty cheese: Pop assembled sandwiches in the oven for a minute or two so the cheese melts into the chicken and egg whites.
• Make it heartier: Add tomato slices or arugula when serving, or pair with fruit and yogurt if you need more staying power.
• Batch-friendly: Double the egg whites in a 9x13 dish and cook extra chicken so you can freeze a full stash.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• Fruit on the side: Berries, grapes, or orange slices make this feel like a complete breakfast.
• Coffee-shop plate: Add a handful of baby carrots or cucumber slices if you’re eating this later in the morning.
• Hot sauce option: A little hot sauce or salsa wakes everything up fast (especially with pepper jack!).
• Brunch spread: Serve with a simple fruit salad and a big pot of coffee for an easy weekend breakfast.
• Breakfast for dinner: Add a quick side salad and call it done when you’re overcooking.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Wrap each sandwich in parchment paper, then foil, and pop it in the refrigerator for up to 4 days.
• Freezer: Wrap each sandwich in plastic wrap, then foil, and freeze for up to 3 months.
• Reheating: From the fridge, microwave 60 to 75 seconds, or warm in a toaster oven, or reheat wrapped in foil at 375 degrees for 10 to 15 minutes.
• Leftovers: Slice leftover chicken and egg whites for a quick breakfast bowl, tuck them into a wrap, or chop and scramble with veggies for a fast skillet meal.