Paleo Chick-fil-A Style Chicken Sandwich
Experience the satisfying crunch and irresistible flavor of a classic chicken sandwich with a healthy twist in this Paleo Chick-fil-A Style Chicken Sandwich recipe. Designed to be entirely Paleo-friendly, this dish swaps out traditional breading for a gluten-free blend of almond flour, tapioca starch, and coconut flour, delivering the perfect crispy crust without compromising dietary goals. The chicken is marinated in tangy pickle juice for a signature Chick-fil-A-inspired seasoning, then pan-fried in nutrient-rich coconut oil for golden perfection. Instead of a traditional bun, fresh lettuce leaves cradle layers of juicy chicken, sliced tomato, and pickles, making it low-carb, dairy-free, and completely guilt-free. Ready in just about 35 minutes, this Paleo chicken sandwich is a wholesome remake of a fast-food favorite that’s perfect for lunch or dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup pickle juice
- 1 cup coconut milk
- 1 cup almond flour
- 1 cup tapioca starch
- 1 tablespoon coconut flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 2 pieces lettuce leaves
- 1 medium sliced tomato
- 4 slices pickle slices
Instructions
Place the chicken breasts in a zip-top bag and add pickle juice. Seal the bag and marinate in the refrigerator for at least 1 hour up to 4 hours.
In a bowl, combine the coconut milk with a pinch of salt and set aside.
In a separate bowl, mix together the almond flour, tapioca starch, coconut flour, paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the marinade and pat dry with paper towels.
Dip each chicken breast into the coconut milk to coat.
Dredge the chicken in the flour mixture, pressing to adhere the flour mixture to the chicken.
Heat the coconut oil in a large skillet over medium heat until hot.
Add the chicken breasts to the skillet. Cook for about 6-7 minutes per side or until golden brown and cooked through.
Remove the chicken from the skillet and place on paper towels to drain any excess oil.
Assemble the sandwiches using lettuce leaves as the bun, adding each chicken breast, slices of tomato, and pickle slices.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5862 mg | 255% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 35.9 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1751 mg | 37% | |
*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.
