Chicken snackers. Tasty. Easy to make. Not a snack at all, really. They are actually quite filling. But they are so good, you’ll want more than one. So go ahead and call them a snack.
The first portion of this recipe is a bread recipe that is near perfect in its original form. See recipe here. My changes to this recipe: Sub Earth’s Balance Dairy and Soy Free Spread for the butter. The egg is optional and is only for brushing on. Again, I used the Earth’s Balance, melted and brushed on top.
Also, if you have issues finding psyllium husk, I found this psyllium husk power on Amazon, and it works beautifully.
Because this recipe is so darn tasty and I’m using it for snackers, I like to go ahead and double
the recipe. Even if you don’t use all of these for your snacker sandwiches, you’ll want them for dinner rolls. They are just heavenly. The psyllium husk becomes your egg. And unlike other egg free breads, this recipe is moist, spongey, and delicious.
My only word of caution. Although you will be massively tempted, DO NOT under any circumstance try to taste one of these coming out of the out oven in all their glory. No kidding. It will collapse and be ruined forever. You must exert will power and let them cool completely. Trust me. I did it, and it was not pretty. It’s plenty worth the wait.
The next portion of this recipe comes from one of my personal favorite cooks, The Pioneer Woman. The original recipe can be found here. I will list the ingredients below so that I can show you my substitutes.
4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard) (Koop’s Brand is safe)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half (Hormel Natural Choice Bacon is safe)
2 cups Daiya Cheddar Style Cheeze Shreds
With those simple substitutes, you are ready to rock with the original recipe and directions.
The final portion of this recipe is the fries. I don’t think this needs an explanation. But just in case, I peel about 5 large potatoes and slice them into thin pieces. Heat Canola Oil on high heat, deep enough to cover the fries, and fry until golden. Remove with spatula and allow to dry to paper towel. Sprinkle with salt and you’re done.
Once the chicken is done, I cut into smaller pieces to fit the rolls. Hence the name snackers. Add lettuce, tomato, onion…whatever you like!
These are amazing whatever the size. I like to serve these for lunch. The boys gobble up every bite. Last summer, we even grew our own lettuce. Better get to planting that now!