Keto Chick-fil-A Style Chicken Sandwich
Satisfy your craving for a fast-food favorite while staying true to your low-carb lifestyle with this irresistible Keto Chick-fil-A Style Chicken Sandwich! Featuring tender, juicy chicken marinated in tangy dill pickle juice and coated in a crispy almond flour and Parmesan crust, this keto-friendly twist delivers all the flavor without the carbs. Pan-fried to golden perfection in avocado oil, the chicken is nestled between fluffy keto hamburger buns and topped with fresh lettuce, ripe tomato slices, and crunchy dill pickles for the ultimate sandwich experience. Easy to make in under an hour, this delectable dish is perfect for weeknight dinners or weekend indulgence. Whether you're following a keto diet or simply looking for a nutritious alternative, this recipe is guaranteed to become a family favorite!
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Ingredients
- 2 pieces Chicken breast halves
- 1 cup Dill pickle juice
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Heavy cream
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil
- 2 pieces Keto-friendly hamburger buns
- 2 pieces Lettuce leaves
- 4 pieces Tomato slices
- 4 pieces Dill pickle slices
Directions
Step 1
Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking.
Step 2
Place the chicken breasts in a sealable plastic bag or a shallow dish and cover with pickle juice. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Step 3
In a shallow bowl, combine the almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 4
In another bowl, whisk together the egg and heavy cream.
Step 5
Remove the chicken from the marinade and pat dry with paper towels.
Step 6
Dip each chicken breast into the egg mixture, ensuring it is well-coated, then dredge in the almond flour mixture, pressing to adhere the coating.
Step 7
Heat avocado oil in a large skillet over medium heat. Make sure there is enough oil to pan-fry the chicken.
Step 8
Once the oil is hot, carefully place the coated chicken breasts in the skillet.
Step 9
Fry the chicken for about 4-5 minutes on each side until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F).
Step 10
Remove the chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.
Step 11
Lightly toast the keto-friendly buns, if desired.
Step 12
Assemble the sandwich by placing a piece of chicken on the bottom half of each bun, followed by lettuce, tomato, and pickles.
Step 13
Top with the other half of the bun and serve immediately while still warm.
Nutrition Facts
| Serving size | (1143.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2684.8 |
| Total Fat 207.2g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 585.3mg | 0% |
| Sodium 5828.4mg | 0% |
| Total Carbohydrate 39.0g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 11.0g | |
| Protein 170.1g | 0% |
| Vitamin D 71.2IU | 0% |
| Calcium 898.3mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1503.7mg | 0% |
Source of Calories