Paleo Crispy Breaded Chicken Sandwich
Indulge in the ultimate guilt-free comfort food with this Paleo Crispy Breaded Chicken Sandwich—perfect for satisfying your cravings while staying true to a clean-eating lifestyle. Juicy, tender chicken breasts are coated in a flavorful combination of almond flour and tapioca starch, seasoned with aromatic spices like paprika, garlic, and thyme for a crispy, golden crust that's entirely grain-free and gluten-free. Fried to perfection in coconut oil, these chicken fillets are nestled in paleo-friendly buns and topped with fresh lettuce, ripe tomato slices, and crunchy pickles for a sandwich that’s wholesome, hearty, and utterly delicious. Ready in just 30 minutes, this paleo sandwich is the ideal choice for a quick, restaurant-quality meal that doesn’t compromise on your dietary goals. Perfect for paleo enthusiasts and anyone seeking a healthier take on a classic favorite!
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Ingredients
- 2 whole, boneless and skinless chicken breasts
- 1 cup almond flour
- 0.5 cup tapioca starch
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.25 cup coconut oil
- 4 large lettuce leaves
- 1 large, sliced tomato
- 8 slices pickle slices
- 2 whole paleo-friendly buns
Directions
Step 1
Start by placing the chicken breasts between two sheets of parchment paper and pound them to about 1/2 inch thick using a meat mallet or a rolling pin.
Step 2
In a shallow bowl, combine the almond flour, tapioca starch, paprika, garlic powder, onion powder, thyme, sea salt, and black pepper. Mix these dry ingredients well to create the breading.
Step 3
In another shallow bowl, whisk the eggs until fully beaten.
Step 4
Dip each chicken breast into the egg mixture, making sure it's coated completely. Allow excess egg to drip off before proceeding to the next step.
Step 5
Transfer the chicken to the dry mixture, pressing lightly to make sure the breading sticks well on both sides.
Step 6
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts. Cook for about 5-7 minutes on each side, or until the crust is golden brown and the chicken is cooked through.
Step 7
While the chicken is cooking, prepare the sandwich toppings by washing and drying the lettuce leaves, slicing the tomato, and getting the pickle slices ready.
Step 8
Once the chicken is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Step 9
Assemble the sandwiches by placing a piece of lettuce on the bottom half of each bun, followed by the cooked chicken breast, a slice or two of tomato, pickle slices, and the top half of the bun.
Step 10
Serve the Paleo Crispy Breaded Chicken Sandwich immediately for the best texture.
Nutrition Facts
| Serving size | (1157.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2624.7 |
| Total Fat 138.5g | 0% |
| Saturated Fat 58.3g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 658mg | 0% |
| Sodium 5525.6mg | 0% |
| Total Carbohydrate 198.8g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 28.3g | |
| Protein 154.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 447.4mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 902.9mg | 0% |
Source of Calories