Whole30 Crispy Breaded Chicken Sandwich

Satisfy your craving for a crispy chicken sandwich without compromising your Whole30 goals with this irresistible Whole30 Crispy Breaded Chicken Sandwich recipe! Featuring tender, juicy chicken breasts coated in a flavorful almond meal and coconut flour crust, lightly spiced with smoked paprika, garlic, and onion powders, this sandwich offers a perfectly golden crunch in every bite. Cooked to perfection in avocado oil and served on Whole30-compliant buns or crisp lettuce wraps, it’s layered with fresh lettuce, juicy tomato slices, tangy pickles, and a creamy homemade mayo-mustard spread for a mouthwatering flavor combination. Ready in just 35 minutes, this healthy and satisfying recipe is perfect for lunch or dinner, delivering all the indulgence of a classic chicken sandwich, completely gluten-free, grain-free, and Whole30-approved!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces chicken breasts
• 1 cup almond meal
• 0.25 cup coconut flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup avocado oil
• 2 leaves lettuce
• 1 large tomato
• 0.5 cup Whole30 compliant mayonnaise
• 1 tablespoon Dijon mustard
• 4 slices pickles
• 2 pieces Whole30 compliant buns or lettuce wraps

Directions

Step 1

Pound the chicken breasts to uniform thickness, about 1/2 inch thick, using a meat mallet.

Step 2

In a shallow dish, mix together the almond meal, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 3

In another shallow dish, beat the eggs.

Step 4

Coat each chicken breast first in coconut flour, shaking off the excess, then dip into beaten eggs, and finally press into the almond meal mixture until fully coated.

Step 5

Heat avocado oil in a large skillet over medium-high heat.

Step 6

Place the coated chicken breasts in the skillet, cooking 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.

Step 7

While the chicken is cooking, slice the tomato and prepare the lettuce leaves.

Step 8

In a small bowl, mix Whole30 compliant mayonnaise with Dijon mustard for the sandwich spread.

Step 9

Once the chicken is cooked, remove it from the skillet and place on a paper towel-lined plate to drain any excess oil.

Step 10

Assemble the sandwiches by spreading the mayo-mustard mixture on the Whole30 compliant buns or lettuce wraps, then layer with a cooked chicken breast, tomato slice, lettuce leaf, and pickles.

Step 11

Serve immediately while the chicken is still crispy and hot.

Nutrition Facts

Serving size	(1129.8g)

Amount per serving	% Daily Value*
Calories	2823.1

Total Fat 219.2g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 736.6mg	0%
Sodium 6051.7mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 28.5g	0%
Total Sugars 24.5g
Protein 151.1g	0%

Vitamin D 82IU	0%
Calcium 401.3mg	0%
Iron 11.8mg	0%
Potassium 1762.0mg	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: 69.0%

Protein: 21.1%

Carbs: 9.9%