Low Carb Fried Chicken Slider
Indulge in the ultimate guilt-free comfort food with these Low Carb Fried Chicken Sliders—perfect for a satisfying yet keto-friendly meal. Juicy chicken breast fillets are coated in a crispy almond flour and Parmesan crust, seasoned with garlic powder and paprika for a flavorful punch. Pan-fried to golden perfection in olive oil, the chicken is then sandwiched between crisp lettuce leaves instead of traditional buns. Each slider is elevated with a topping of fresh tomato, crunchy pickle slices, and a creamy, spicy mayo-sriracha sauce that ties it all together. Ready in just 35 minutes and packed with bold flavors, these sliders are ideal for low-carb enthusiasts looking for a quick and delicious lunch or dinner option. Treat yourself to these crowd-pleasing sliders—big on taste, low on carbs!
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Ingredients
- 2 pieces chicken breast fillets
- 1 cup almond flour
- 0.5 cup Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 2 tablespoons water
- 0.25 cup olive oil
- 12 pieces lettuce leaves
- 1 sliced tomato
- 12 pieces pickle slices
- 0.25 cup mayonnaise
- 1 tablespoon sriracha sauce
Directions
Step 1
Pound the chicken breasts until they are about 1/2 inch thick and slice each breast into 3 equal portions to form the slider patties.
Step 2
In a shallow bowl, mix together the almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Step 3
In another shallow bowl, whisk together the egg and water until well combined.
Step 4
Dip each piece of chicken in the egg mixture, allowing the excess to drip off, then coat it thoroughly in the almond flour mixture.
Step 5
Heat the olive oil in a large skillet over medium-high heat.
Step 6
Fry the coated chicken pieces for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove from the pan and place them on a paper towel-lined plate to drain excess oil.
Step 7
To assemble the sliders, take two lettuce leaves and layer a piece of fried chicken between them.
Step 8
Top with a tomato slice, a pickle slice, and a dollop of mayonnaise mixed with sriracha sauce.
Step 9
Repeat for the remaining chicken pieces, and serve immediately.
Nutrition Facts
| Serving size | (883.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2415.3 |
| Total Fat 184.0g | 0% |
| Saturated Fat 30.9g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 601.2mg | 0% |
| Sodium 3436.4mg | 0% |
| Total Carbohydrate 48.1g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 10.2g | |
| Protein 153.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 785.0mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1118.0mg | 0% |
Source of Calories