Whole30 Chick-fil-A Style Chicken Sandwich
Satisfy your cravings with this Whole30 Chick-fil-A Style Chicken Sandwich—a clean, wholesome spin on the fast-food favorite! Tender chicken breasts are marinated in tangy pickle juice for a burst of flavor, then coated in a perfectly seasoned almond flour breading for a delightfully crispy texture. Pan-fried in coconut oil for a healthier touch, the chicken is served on crisp lettuce wraps and topped with creamy homemade avocado mayo and crunchy dill pickles. Completely grain-free, dairy-free, and Whole30-compliant, this recipe is a guilt-free way to enjoy a classic comfort food. Ready in under 45 minutes, it's perfect for lunch, dinner, or meal prep for a flavorful week ahead!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup pickle juice
- 1 cup almond flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup coconut oil
- 4 pieces large lettuce leaves
- 4 slices dill pickles
- 1 piece ripe avocado
- 1 tablespoon lime juice
- 0.5 teaspoon mustard powder
- 1 piece egg
Instructions
Begin by marinating the chicken breasts in pickle juice. Place the chicken breasts in a bowl and cover with 1 cup of pickle juice. Let them marinate in the refrigerator for at least 30 minutes and up to 6 hours for more flavor.
In a shallow bowl, combine almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the dredging mixture.
Prepare the avocado mayo by scooping the flesh of the avocado into a small bowl. Add lime juice and mustard powder. Mash together until smooth and creamy. Set aside.
Beat the egg in a separate shallow dish. This will be used to dip the chicken before dredging.
After marinating, remove the chicken from the pickle juice and pat dry with paper towels.
Dip each chicken breast into the egg wash, then coat thoroughly with the almond flour mixture.
Heat coconut oil in a large skillet over medium heat. Once hot, add the coated chicken breasts to the skillet. Cook each side of the chicken for about 5-7 minutes or until cooked through and golden brown. The internal temperature should reach at least 165°F (74°C).
Carefully remove the chicken from the skillet and let them rest on a paper towel-lined plate.
Assemble the sandwich by placing each cooked chicken breast on a large lettuce leaf. Top with avocado mayo and 2 slices of dill pickle per sandwich. Wrap each chicken sandwich with an additional lettuce leaf if desired to secure the ingredients.
Serve immediately. These sandwiches are best enjoyed fresh and hot.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 8.8 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 406 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2006 mg | 43% | |
*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.
