Low Carb Crispy Chicken Burger
Indulge in the ultimate guilt-free comfort food with this Low Carb Crispy Chicken Burger, a protein-packed and gluten-free treat that's perfect for health-conscious burger lovers. Featuring tender chicken breasts coated in a flavorful almond flour and Parmesan crust seasoned with garlic, paprika, and oregano, this burger achieves an irresistible golden crunch when pan-fried to perfection. Wrapped in crisp lettuce leaves and layered with juicy tomato, tangy pickles, and a creamy mayo-Dijon spread, it delivers all the satisfaction of your favorite burger without the carbs. Quick to prepare in just 35 minutes, this recipe is a must-try for anyone craving a low-carb meal that doesn't skimp on taste or texture. Perfect for keto, Paleo, or anyone looking for a delicious way to stay on track!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.25 cup Avocado oil or olive oil
- 4 large Lettuce leaves
- 1 medium Tomato, sliced
- 4 slices Pickles, sliced
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
Instructions
Start by preparing the crispy coating. In a shallow dish, combine almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, paprika, and dried oregano. Mix well to ensure all ingredients are evenly distributed.
Beat the eggs in another shallow dish until they are evenly mixed and slightly frothy.
Cut each chicken breast in half horizontally to create two thinner pieces, which will help them cook evenly and become crispier.
Dip one piece of chicken into the beaten eggs, allowing any excess to drip off. Then immediately dredge it into the almond flour mixture, pressing lightly to ensure a good coating. Repeat the process with all chicken pieces.
Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken pieces in a single layer, being careful not to overcrowd the pan.
Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (75°C). Adjust heat if necessary to avoid burning.
While the chicken is cooking, prepare the burger assembly. Mix the mayonnaise and Dijon mustard in a small bowl.
Once the chicken is done, remove it from the skillet and let it drain on a paper towel to remove any excess oil.
To assemble each burger: Start with a large lettuce leaf as the base, place a piece of crispy chicken on top, add a slice of tomato, a few pickle slices, and a dollop of the mayo-mustard mixture. Top with another lettuce leaf to act as the bun.
Serve immediately while the chicken is crispy and hot. Enjoy your delicious low-carb crispy chicken burger!
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 4199 mg | 183% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 8.1 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 801 mg | 62% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
