Chicken Clubs

As I was getting ready to make last night’s dinner, I was shocked to realize that I had not blogged this recipe before. This isn’t one we do frequently, but it has been around our house for awhile. It’s all of the deliciousness of a crispy chicken sandwich with no bread!

What You Need

4 thin boneless skinless chicken breast

1/2  cup almond flour (I use a lot of this and have found it’s best to order it here instead of paying $11/lb every week or so at the grocery store/0.

1/4 cup coconut flour

1 cups grated parmasean cheese

5 tbs paprika

4 tbs onion powder

3 tbs garlic salt

3 tbs garlic powder

3 tbs chili powder (optional)

4 eggs

Deep fryer or deep skillet (We have this deep fryer and love it)

You could also air fry these – we have THIS amazing 11 in 1 Instant Pot that air fries and would work for these too.

Peanut (or other high heat oil) for frying

Meat thermometer (We have this one, we’ve had it for a few years, it’s inexpensive, great quality and hasn’t let us down!)

The Execution

Flatten the chicken breast using a mallet

Mix all dry ingredients into a large bowl and whisk thoroughly to break up and clumps.

In another large bowl break 4 eggs and mix thoroughly.

Then coat the chicken breasts in egg, then breading, one at a time.

For a good thick coating, after you have coated all four once, go back and put them one at at time in egg and through the breading again.

Place two of the chicken breasts into deep fryer, uncovered for 3-4 minutes at 350 degrees. (Use a meat thermometer to make sure they are around 165 when removed).

When you are done frying, set them aside and cook the other two.

While everything is cooking, slice tomatoes and onion and get out any other toppings you want. We use sliced cheese, tomato, onion, jalapeno , pickles, mayo.

Once chicken is all cooked, cut in half, place toppings on top of one half then then top with the other chicken breast!

Macros (per chicken breast, toppings not included)

Fat – 11.5g

Protein – 15.5g

Carbs – 4.75g

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