Whole30 Chick-fil-A Style Chicken Sandwich

Get ready to elevate your fast-food cravings with this Whole30 Chick-fil-A Style Chicken Sandwich—a guilt-free, flavor-packed twist on a classic favorite! Perfectly juicy chicken breasts are marinated in tangy pickle juice for a burst of zesty flavor, then coated in a crispy yet grain-free almond flour breading seasoned with garlic, onion, and paprika. Pan-fried to golden perfection in coconut oil, these tender fillets are nestled between crisp lettuce leaves, slathered with a creamy homemade avocado mayo, and topped with tangy dill pickles for that signature taste. This paleo, Whole30-compliant recipe skips the bun but not the flavor, making it a clean, satisfying alternative to the traditional chicken sandwich. Quick to assemble and perfect for lunch, dinner, or meal prep, it's the ultimate homage to Chick-fil-A—Whole30 style!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces chicken breast
• 1 cup pickle juice
• 1 cup almond flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup coconut oil
• 4 pieces large lettuce leaves
• 4 slices dill pickles
• 1 piece ripe avocado
• 1 tablespoon lime juice
• 0.5 teaspoon mustard powder
• 1 piece egg

Directions

Step 1

Begin by marinating the chicken breasts in pickle juice. Place the chicken breasts in a bowl and cover with 1 cup of pickle juice. Let them marinate in the refrigerator for at least 30 minutes and up to 6 hours for more flavor.

Step 2

In a shallow bowl, combine almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the dredging mixture.

Step 3

Prepare the avocado mayo by scooping the flesh of the avocado into a small bowl. Add lime juice and mustard powder. Mash together until smooth and creamy. Set aside.

Step 4

Beat the egg in a separate shallow dish. This will be used to dip the chicken before dredging.

Step 5

After marinating, remove the chicken from the pickle juice and pat dry with paper towels.

Step 6

Dip each chicken breast into the egg wash, then coat thoroughly with the almond flour mixture.

Step 7

Heat coconut oil in a large skillet over medium heat. Once hot, add the coated chicken breasts to the skillet. Cook each side of the chicken for about 5-7 minutes or until cooked through and golden brown. The internal temperature should reach at least 165°F (74°C).

Step 8

Carefully remove the chicken from the skillet and let them rest on a paper towel-lined plate.

Step 9

Assemble the sandwich by placing each cooked chicken breast on a large lettuce leaf. Top with avocado mayo and 2 slices of dill pickle per sandwich. Wrap each chicken sandwich with an additional lettuce leaf if desired to secure the ingredients.

Step 10

Serve immediately. These sandwiches are best enjoyed fresh and hot.

Nutrition Facts

Serving size	(1022.2g)

Amount per serving	% Daily Value*
Calories	2310.0

Total Fat 197.7g	0%
Saturated Fat 103.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 402.4mg	0%
Sodium 6236.7mg	0%
Total Carbohydrate 52.9g	0%
Dietary Fiber 24.1g	0%
Total Sugars 8.8g
Protein 99.7g	0%

Vitamin D 48IU	0%
Calcium 406.5mg	0%
Iron 9.2mg	0%
Potassium 2005.7mg	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: 74.5%

Protein: 16.7%

Carbs: 8.9%