Western · Keto
Crispy Chicken Keto Sandwich
Almond flour-crusted chicken cutlet with mayo and pickles between crisp lettuce or chaffles. Crunchy, satisfying, fast-food vibes.
Halal-friendly Medium
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 1
3g Net carbs
44g Protein
38g Fat
560 Calories
Per serving
Ingredients
- 1 (5 oz / 140g) Chicken breast cutlet, pounded thin
- 1 Large egg, beaten
- 1/3 cup (33g) Almond flour
- 2 tbsp (12g) Parmesan, finely grated
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 2 tbsp Avocado oil (for frying)
- 1 tbsp Mayonnaise
- 4-6 Dill pickle slices
- 2 Iceberg lettuce, large leaves
- to taste Salt and black pepper
Method
- Season chicken with salt and pepper.
- Mix almond flour, parmesan, paprika, and garlic powder in a shallow dish.
- Dip chicken in beaten egg, then dredge in the almond-parmesan coating, pressing to adhere.
- Heat oil in a skillet over medium heat. Fry chicken 3-4 minutes per side until golden and 165°F internal.
- Build the sandwich: lettuce leaf → mayo → chicken → pickles → lettuce leaf. Or sandwich between two chaffles.
- Serve immediately while crispy.
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