Lettuce Wrapped Fried Chicken With Almond Flour Breading
It's very easy to buy burgers protein style, but it's hard for chicken since its breaded. As much as I love keto, I needed a way to make fried chicken keto friendly. I found a few breading alternatives such as coconut flour, pork rinds and almond flour. The first recipe I tried was pop corn chicken with pork rinds breading. As odd as it may sound, It came out delicious. You would have never known the chicken was breaded with pork rinds. The chicken wasn't as crispy as I would have liked it to be, which is why I then tried breading it with almond flour, and let me tell you, It was a HIT!
I didn't start using almond flour until I started keto, which I use primarily for making pancakes (which are delicious). Not only is the almond flour option healthier, but it's also gluten free and very low carb. I chose to top this sandwich with cabbage, because that's what you do with fried chicken, right? I'm a big fan of red cabbage, so getting to use this with something else other than salads was exciting. I have to say, I'm not a big fan of dressings, never have been. But, I love a twist on mayonnaise, especially when there's a spicy kick to it. I new plain mayo would have been boring for this, so I added some things to it, one being hot sauce.
On Instagram these days, it's hard to scroll through without seeing the most bizarre creations from food spots around the world wishing you could have it. Well, this sandwich was inspired by all those posts. I wanted the most delicious fried chicken wrapped in lettuce with loads of mayo but still guilt free. I've come to enjoy wrapping my food with lettuce or collards, it's such a great way to get in your veggies. This recipe doesn't require much, I try to make sure all my recipes are very simple, and this is no exception.
2 5 oz chicken breast
1/4 cup almond flour (got mine from Trader Joes)
a dash of paprika, garlic salt, pepper
8 leaves of butter lettuce
1 cup of shredded cabbage
2 tbsp of mayonnaise
1 tbsp of hot sauce
1/2 tsp of mustard
1 tsp of lemon juice
1 tbsp of chopped chives
1/2 cup of olive oil
In a plate, mix 1/4 cup of almond flour with paprika, garlic salt, and pepper. In a bowl, crack egg, and whisk. Turn on stove to medium heat, put 1/2 cup of olive oil on to a non stick pan. Take chicken and first dip into the egg mixture, then dipping into the flour mixture, making sure the entire piece is breaded. Carefully place chicken in to the pan and begin frying for about 20 minutes or until chicken looks ready. Making sure you check chicken and flip to the other side every now and then. In the meantime, Pour 2 tbsp of mayonnaise, hot sauce( as much as you like), lemon juice, and mustard on to a bowl and mix it all up. Wash the lettuce and dry completely before placing two leaves on the parchment paper. Once chicken is done, scoop out the tangy mayo and spread it on the lettuce, add chicken and top it off with the cabbage. You'll then put two more leaves on top of the sandwich. You have an option to then wrap this up in parchment paper or foil, which ever will be easy to eat from.
**Note: wrapping this can be difficult, I used tape to secure the paper.
I hope you enjoyed this recipe, I loved making it, and it is so good. Don't forget to share with you friends and family, Cheers.