Paleo Crispy Breaded Chicken Sandwich
Sink your teeth into this irresistible Paleo Crispy Breaded Chicken Sandwich—a healthier twist on the ultimate comfort food. This recipe combines perfectly seasoned, golden-brown breaded chicken made with a grain-free coating of almond flour and tapioca starch. Bursting with flavor from aromatic spices like paprika, garlic, and thyme, the chicken is crisped to perfection in nutrient-rich coconut oil. Topped with fresh lettuce, juicy tomato slices, tangy pickles, and sandwiched between fluffy paleo-friendly buns, this gluten-free and dairy-free delight is perfect for satisfying cravings without compromising on your diet. Ready in just 30 minutes, this clean-eating favorite is ideal for weeknight dinners, meal prep, or simply indulging in a guilt-free treat.
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Recipe Information
Ingredients
- 2 whole, boneless and skinless chicken breasts
- 1 cup almond flour
- 0.5 cup tapioca starch
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.25 cup coconut oil
- 4 large lettuce leaves
- 1 large, sliced tomato
- 8 slices pickle slices
- 2 whole paleo-friendly buns
Instructions
Start by placing the chicken breasts between two sheets of parchment paper and pound them to about 1/2 inch thick using a meat mallet or a rolling pin.
In a shallow bowl, combine the almond flour, tapioca starch, paprika, garlic powder, onion powder, thyme, sea salt, and black pepper. Mix these dry ingredients well to create the breading.
In another shallow bowl, whisk the eggs until fully beaten.
Dip each chicken breast into the egg mixture, making sure it's coated completely. Allow excess egg to drip off before proceeding to the next step.
Transfer the chicken to the dry mixture, pressing lightly to make sure the breading sticks well on both sides.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts. Cook for about 5-7 minutes on each side, or until the crust is golden brown and the chicken is cooked through.
While the chicken is cooking, prepare the sandwich toppings by washing and drying the lettuce leaves, slicing the tomato, and getting the pickle slices ready.
Once the chicken is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Assemble the sandwiches by placing a piece of lettuce on the bottom half of each bun, followed by the cooked chicken breast, a slice or two of tomato, pickle slices, and the top half of the bun.
Serve the Paleo Crispy Breaded Chicken Sandwich immediately for the best texture.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 28.3 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 447 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 903 mg | 19% | |
*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.
