Healthy Gluten-free Crispy Chicken Sandwiches!

Incredible, healthy gluten-free Crispy Chicken Sandwiches that are so flavorful, so easy to make and you would think you are eating from your favorite fast food restaurant or pub. Yet this recipe is grain-free, paleo and no frier needed!

Raise your hand if you loved the crispy chicken sandwich from McDonald’s?!

I still remember the first time I tried it. I was in 2nd grade and went over to my friend’s house for a playdate after school. Her mom took us over to the McDonald’s to get some food and I was about to order my usual cheeseburger happy meal, when my friend (being clearly more sophisticated than me) ordered a crispy chicken sandwich. I quickly changed my order and was in heaven eating every last bite of the sandwich.

Call me crazy but I can still taste the flavors in my mouth if I think about it. And you can thank that weird talent for this healthier version of that sandwich we are making today.

These crispy chicken sandwiches are breaded in all grain-free and gluten-free ingredients. Plus if you ditch the bun.. they are even a great Whole30 recipe.

Ingredients needed for these healthy crispy chicken sandwiches:

You literally only need a handful of pantry staples to make this recipe. It is so easy and if you are used to making recipes around here and in my cookbook, you are set.

• Chicken breasts – or you can use thighs if you prefer. I wanted the sandwich to be a bit thicker so I went for breasts.
• Almond flour – I don’t have a sub for almond flour (please see this blog post for almond flour 101)
• Arrowroot flour – or you can use a tapioca flour if you prefer
• Egg – I haven’t tested flax egg but an egg replacer may work ok!
• Spices – garlic powder, onion powder, paprika, sea salt and black pepper
• Buns + toppings of choice

How to make these fried chicken sandwiches:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
2. Grab 2 shallow bowls and whisk 1 egg in a bowl then mix the flours and seasonings in another
3. Gently pat off any excess liquid on the chicken then slice each chicken breast in half so you have 4 total pieces of chicken
4. Using a fork or clean hands, dip a slice of chicken into the egg, allowing excess to drip off
5. Dip into the flour mixture and flip to make sure all of the chicken is coated well (make sure you press down so the chicken really gets coated) and add to baking sheet
6. Repeat for each piece of chicken then add oven for bake for 10 minutes then flip each piece and cook for another 8-10 minutes (or until ready!)
7. Add to your favorite bun with toppings of your choice

Print