Fried Chicken Sandwich

Ingredients

• 1 pound (4 small) of boneless, skinless chicken breasts
• 1 cup almond flour
• 1/4 cup arrowroot powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 16 bibb lettuce leaves
• 4 tablespoons mayonnaise
• Dill pickle chips
• 16 bibb lettuce leaves

Instructions

1. 1

   --- Instructions ---

2. 2

   Marinate chicken breasts in pickle juice for at least 1 hour before cooking.

3. 3

   Dry chicken breasts with a paper towel and set aside.

4. 4

   Mix almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt and black pepper in a shallow bowl.

5. 5

   Dredge chicken breasts in the almond flour mixture until they are fully coated, patting to make sure the mixture sticks well.

6. 6

   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.

7. 7

   Serve each chicken breast on two bibb lettuce leaves, with mayo and pickle chips and two more bibb lettuce leaves.

8. 8

   Store any leftovers in an airtight container in the fridge for up to 3 days.