We’re making our own take-out tonight and feeling pretty good afterward, too! We love the crunch from a fried chicken sandwich but not the groggy, stuffed feeling later, so we came up with a recipe for a Keto fried chicken sandwich and it’s extra delicious! Keep reading for the recipe!
Prep Time: 5 minutes
Cooking Time: 30 minutes
1 pound (4 small) of boneless, skinless chicken breasts
1 cup almond flour
¼ cup arrowroot powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
16 bibb lettuce leaves
4 tablespoons mayonnaise
Dill pickle chips
Marinate chicken breasts in pickle juice for at least 1 hour before cooking.
Dry chicken breasts with a paper towel and set aside.
Mix almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt and black pepper in a shallow bowl.
Dredge chicken breasts in the almond flour mixture until they are fully coated, patting to make sure the mixture sticks well.
Heat avocado oil in a skillet until very hot, about 350 degrees. Fry chicken breasts in batches until golden and crispy, about 5 minutes each. Carefully place on a plate lined with a paper towel to cool.
Serve each chicken breast on two bibb lettuce leaves, with mayo and pickle chips and two more bibb lettuce leaves.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 4