Whole30 Spicy Hot Chicken Sandwich
Transform your lunch routine with the Whole30 Spicy Hot Chicken Sandwich, a bold and flavorful twist on the classic sandwich that's entirely grain-free and paleo-friendly! Featuring crispy, perfectly seasoned chicken thighs coated in almond flour and tapioca starch, this sandwich brings the heat with cayenne-spiced layers and a tangy, creamy Whole30-compliant spicy mayo. Swapped-out lettuce leaves serve as a fresh and crunchy low-carb bun, while unsweetened pickles and a vibrant apple cider vinegar-dressed coleslaw add irresistible texture and zest. Ready in just 40 minutes, this guilt-free sandwich is ideal for anyone following a Whole30 diet or looking for a wholesome, gluten-free meal packed with satisfying crunch and robust flavor. Perfect for a weeknight dinner or a weekend treat, this recipe is guaranteed to delight spice lovers and healthy food enthusiasts alike!
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Recipe Information
Ingredients
- 2 whole (boneless, skinless) chicken thighs
- 1 cup almond flour
- 0.5 cup tapioca starch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 0.25 cup coconut oil
- 2 tablespoons hot sauce (Whole30-compliant)
- 0.25 cup Whole30-compliant mayonnaise
- 4 slices unsweetened pickles
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 large lettuce leaves
Instructions
In a shallow bowl, combine the almond flour, tapioca starch, smoked paprika, garlic powder, cayenne pepper, sea salt, and black pepper. Mix well.
In a separate bowl, whisk the eggs until fully beaten.
Pat the chicken thighs dry with a paper towel. Dip each thigh into the egg mixture, ensuring it is fully coated, and then dredge it in the almond flour mixture. Press gently to ensure an even coating.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken thighs to the skillet.
Cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
While the chicken cooks, prepare the spicy mayo by mixing the Whole30-compliant mayonnaise with 1 tablespoon of hot sauce in a small bowl. Set aside.
In another bowl, toss the coleslaw mix with apple cider vinegar, sea salt, and a pinch of black pepper. Adjust seasoning to taste.
Assemble each sandwich by starting with two large lettuce leaves as your 'bun.' Spread a layer of spicy mayo inside the leaves, then add a crispy chicken thigh, 2 pickle slices, and a generous scoop of coleslaw.
Top with another lettuce leaf and serve immediately. Enjoy your flavorful Whole30 Spicy Hot Chicken Sandwich!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 21.3 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 492 mg | 38% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1676 mg | 36% | |
*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.
