Low Carb Crispy Breaded Chicken Sandwich

Indulge in the ultimate guilt-free comfort food with this Low Carb Crispy Breaded Chicken Sandwich, a delicious keto-friendly twist on a classic favorite. Juicy, golden-brown chicken breasts are coated in a crunchy almond flour and Parmesan cheese crust, perfectly seasoned with garlic, onion, paprika, and black pepper for irresistible flavor. Cooked to perfection on the stovetop and finished in the oven, these chicken fillets deliver all the crispy texture you crave without the carbs. Held together with crisp lettuce leaves instead of bread, this low-carb sandwich is layered with fresh tomato slices, tangy pickles, and a creamy homemade Dijon mayo sauce for a burst of zesty flavor in every bite. Perfect for lunch, dinner, or meal prep, this easy, 40-minute recipe is your go-to for keeping it low-carb without sacrificing satisfaction.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast
• 1 cup Almond flour
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 8 large Lettuce leaves
• 1 sliced Tomato
• 0.5 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 8 slices Pickles

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.

Step 3

In another shallow bowl, beat the eggs lightly.

Step 4

Dip each chicken breast piece into the egg mixture, ensuring it's fully coated.

Step 5

Next, dredge the chicken in the almond flour mixture, pressing to adhere the coating to the chicken.

Step 6

In a large skillet over medium-high heat, melt butter and olive oil together.

Step 7

Add the coated chicken pieces and cook until golden brown on each side, about 3 minutes per side.

Step 8

Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 10-15 minutes or until the chicken is cooked through and crispy, with an internal temperature of 165°F.

Step 9

While the chicken is baking, prepare the sauce by mixing mayonnaise and Dijon mustard in a small bowl.

Step 10

To assemble the sandwiches, take two large lettuce leaves for each serving and layer with a piece of crispy chicken, a slice of tomato, two pickle slices, and a spoonful of the mayo-mustard sauce.

Step 11

Fold the lettuce leaves over the filling and serve immediately.

Nutrition Facts

Serving size	(1156.9g)

Amount per serving	% Daily Value*
Calories	2990.9

Total Fat 231.0g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1008.2mg	0%
Sodium 7056.9mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 14.4g	0%
Total Sugars 8.1g
Protein 186.9g	0%

Vitamin D 86.5IU	0%
Calcium 890.6mg	0%
Iron 9.9mg	0%
Potassium 1946.8mg	0%

*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.

Source of Calories

Fat: 68.0%

Protein: 24.5%

Carbs: 7.5%