Fried Chicken Sandwich

Fried Chicken Sandwich Ingredients

1 pound (4 small) of boneless, skinless chicken breasts1 cup almond flour¼ cup arrowroot powder1 teaspoon smoked paprika½ teaspoon garlic powder½ teaspoon sea salt¼ teaspoon black pepper16 bibb lettuce leaves4 tablespoons mayonnaiseDill pickle chips16 bibb lettuce leaves

Instructions

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.