The battle of crunchy friend chicken sandwiches hasn’t finished yet. Which one is your favorite, Chick-fil-A or Popeyes, or KFC? I guess there is no one that you can try if you are on a keto diet. But what you can do is to make a keto friendly chicken sandwich at home with Primal Kitchen’s Mayo with Avocado Oil and Buffalo Sauce.
This recipe’s spicy chicken sandwich is keto friendly, thanks to a keto bun, pork rind-coated chicken tenders, and a mix of our Keto Certified Buffalo Sauce and Mayo with Avocado Oil. It’s a keto version of a Nashville hot chicken sandwich, but one that can be made easily anytime at home. If you don’t have or don’t want to use keto-friendly bread, this savory, crunchy, sour, spicy sandwich can be made into a wrap—collards or romaine provide a sturdy enough leaf to contain the heft.
- 2 1/2 ounces pork rinds (We used Epic brand)
- 1/3 cup melted butter or ghee
- 4 boneless, skinless chicken breasts cut into tenders
- 1 tsp. water
- 4 Tbsp.
- 1 cup
- 4 Unbun Grain-Free Buns
- 4 large pieces of iceberg lettuce
- 16 small pickle slices
- Preheat oven to 400ºF.
- In a food processor, pulse pork rinds until they are the consistency of bread crumbs. You can also place pork rinds and parmesan into a plastic baggie, seal it, and pound it into small bits using a rolling pin.
- Pour crumbs into a tray or a large plate. In a medium-sized saucepan over medium heat, melt butter or ghee. When melted, pour butter into a tray or large plate.
- Coat chicken tenders in butter, and then coat in crumb mixture. Press as much coating onto each breast as possible. Bake chicken for 20 minutes, or until fully cooked (to be safe, insert a meat thermometer in the thickest part of the breast. The internal temperature should be 160º when fully cooked.).
- Dilute mayo with water; stir and set aside.
- Assemble the keto spicy chicken sandwiches. Split the buns apart. Tear each large piece of iceberg lettuce into 2 smaller pieces, and place 1 piece on top of each bun bottom. Layer 2 chicken tenders on top of each piece of lettuce, drizzle on some buffalo sauce, add 2 more chicken tenders on top, and drizzle with more buffalo sauce. Add 2 pickles then 1 more piece of lettuce. Spoon on mayo, another 2 pickles, then the tops of the buns to close the sandwich.
Keto Friendly Zucchini Fries
(make your sandwich meal to a combo!)
- 2 zucchini
- 1/2 cup parmesan cheese, finely grated
- 1 tablespoon Italian dried herbs
- 1 tablespoon garlic powder
- 2 tablespoons almond flour
- 1 teaspoon salt
- 2 eggs
- 1/4 cup or , for dipping
- Preheat oven to 425ºF.
- Cut the ends off of each zucchini. Cut each zucchini in half lengthwise, and cut each half into quarters. Cut each zucchini quarter into matchsticks (the size and shape of fries).
- Add 1 cup grated parmesan cheese, dried herbs, garlic powder, almond flour, and salt to a bowl or glass container.
- In a separate bowl or glass container, whisk together eggs with a fork until they are well combined.
- Dip each zucchini matchstick in the eggs a few times, then dip into the cheese and flour mixture a few times until well coated. Place the zucchini fries on a parchment-lined baking sheet spaced apart in one layer. Repeat coating process until all matchsticks are coated.
- Bake zucchini fries for 30 minutes. Remove from oven and serve with Primal Kitchen Rosemary Garlic Vegan Mayo or Primal Kitchen Organic Unsweetened Ketchup.
Now, time to enjoy the best spicy chicken sandwich in the keto world!