Crispy Chicken Sandwich

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Whole 30

Servings: 2

Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 45 minutes

*Time Includes Chopping

Ingredients:

• 4 Pieces of Sourdough, Toasted

• 1 Chicken Breast

• 1 Egg

• 1 Cup Breadcrumbs (Gluten Free)

• Spices: 1 tsp each of- salt, pepper, garlic powder, onion powder, paprika, chili powder

• ¼ Cup Avocado Oil

• Toppings:

  • ½ Cup Lettuce, Shredded

  • ½ Tomato On The Vine, Chopped

  • ½ Onion, Thinly Sliced

  • Mayo (Vegan) To Taste

  • Pickles To Taste

  • Dijon Mustard and Ketchup To Taste

How To:

1. Cut a chicken breast in half (through the width) to make 2 thin/more flat pieces

2. Heat the avocado oil over low to medium heat

3. Mix the breadcrumbs and spices in a wide, shallow bowl and whisk one egg in a separate wide, shallow bowl.

4. Dip each piece of chicken into the egg, then into the breadcrumb mix, then back into the egg a second time, then back into the breadcrumb mix a second time.

5. Then immediately place into the heated pan.

6. Allow to pan fry for about 7 minutes on each side and check that the chicken is fully cooked through before removing from the heat.

7. Chop the veggies, toast the sourdough, and prepare the toppings.

8. Spread desired spreads and top with desired toppings. Enjoy!

Notes:

• Make gluten or grain free by using gluten free bread, grain free bread, or lettuce as the buns.

• Make grain free by using gluten free bread and a blend of 1 part almond flour, 1 part coconut flour instead of gluten free bread crumbs.

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