Whole30 Crispy Breaded Chicken Sandwich
Elevate your sandwich game with this delectable Whole30 Crispy Breaded Chicken Sandwich, a healthier spin on a classic favorite! Perfectly seasoned chicken breasts are coated in a crispy blend of almond meal and coconut flour, then pan-fried to golden perfection in avocado oil. Paired with fresh lettuce, juicy tomato slices, crunchy pickles, and a creamy Whole30-approved mayo–Dijon spread, this sandwich is a flavor-packed indulgence without breaking your dietary goals. Serve it on Whole30 compliant buns or lettuce wraps for a gluten-free, paleo-friendly meal that's ready in just 35 minutes. Whether you're adhering to Whole30 guidelines or simply craving a wholesome twist on comfort food, this crispy sandwich is sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup almond meal
- 0.25 cup coconut flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup avocado oil
- 2 leaves lettuce
- 1 large tomato
- 0.5 cup Whole30 compliant mayonnaise
- 1 tablespoon Dijon mustard
- 4 slices pickles
- 2 pieces Whole30 compliant buns or lettuce wraps
Instructions
Pound the chicken breasts to uniform thickness, about 1/2 inch thick, using a meat mallet.
In a shallow dish, mix together the almond meal, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In another shallow dish, beat the eggs.
Coat each chicken breast first in coconut flour, shaking off the excess, then dip into beaten eggs, and finally press into the almond meal mixture until fully coated.
Heat avocado oil in a large skillet over medium-high heat.
Place the coated chicken breasts in the skillet, cooking 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
While the chicken is cooking, slice the tomato and prepare the lettuce leaves.
In a small bowl, mix Whole30 compliant mayonnaise with Dijon mustard for the sandwich spread.
Once the chicken is cooked, remove it from the skillet and place on a paper towel-lined plate to drain any excess oil.
Assemble the sandwiches by spreading the mayo-mustard mixture on the Whole30 compliant buns or lettuce wraps, then layer with a cooked chicken breast, tomato slice, lettuce leaf, and pickles.
Serve immediately while the chicken is still crispy and hot.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 6052 mg | 263% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 24.5 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1762 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.
