Paleo Chick-fil-A Style Chicken Sandwich
Savor the guilt-free indulgence of this Paleo Chick-fil-A Style Chicken Sandwich, a healthier twist on the fast-food classic that’s loaded with flavor and perfect for a clean-eating lifestyle. This recipe features tender, juicy chicken breasts marinated in tangy pickle juice for a flavor-packed base, then coated in a crispy, golden breading made from almond flour, tapioca starch, and fragrant spices. Pan-fried in coconut oil for a satisfying crunch, these chicken fillets are nestled between crisp lettuce leaves instead of a traditional bun, making the sandwich entirely grain-free and gluten-free. Topped with fresh tomato slices and tangy pickles, this paleo-friendly masterpiece is not only delicious but also dairy-free and low-carb, making it an ideal choice for a wholesome lunch or dinner. Quick to prepare and irresistibly satisfying, this recipe delivers all the comfort of your favorite fast food without breaking your diet!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup pickle juice
- 1 cup coconut milk
- 1 cup almond flour
- 1 cup tapioca starch
- 1 tablespoon coconut flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 2 pieces lettuce leaves
- 1 medium sliced tomato
- 4 slices pickle slices
Directions
Step 1
Place the chicken breasts in a zip-top bag and add pickle juice. Seal the bag and marinate in the refrigerator for at least 1 hour up to 4 hours.
Step 2
In a bowl, combine the coconut milk with a pinch of salt and set aside.
Step 3
In a separate bowl, mix together the almond flour, tapioca starch, coconut flour, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4
Remove the chicken from the marinade and pat dry with paper towels.
Step 5
Dip each chicken breast into the coconut milk to coat.
Step 6
Dredge the chicken in the flour mixture, pressing to adhere the flour mixture to the chicken.
Step 7
Heat the coconut oil in a large skillet over medium heat until hot.
Step 8
Add the chicken breasts to the skillet. Cook for about 6-7 minutes per side or until golden brown and cooked through.
Step 9
Remove the chicken from the skillet and place on paper towels to drain any excess oil.
Step 10
Assemble the sandwiches using lettuce leaves as the bun, adding each chicken breast, slices of tomato, and pickle slices.
Nutrition Facts
| Serving size | (1468.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3222.2 |
| Total Fat 174.1g | 0% |
| Saturated Fat 100.7g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 295.8mg | 0% |
| Sodium 5862.0mg | 0% |
| Total Carbohydrate 287.1g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 35.9g | |
| Protein 133.5g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 410.7mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1751.3mg | 0% |
Source of Calories