A tasty and satisfying sandwich!
Chicken sandwiches are everywhere right now! Every restaurant and fast food joint seems to be featuring a huge crispy chicken breast served on an amazing golden bun. As a lover of chicken and bread, I simply had to honor this tradition the keto way. While you could definitely fry up the chicken or bread it in a variety of keto-friendly ways, I chose to grill it this time around. I absolutely love that delicious grilled flavor and all the moisture you capture with this method. For me, a chicken sandwich doesn't need much. A few pickles, mayo and a bun and I'm good! But, let's be real, on keto, who doesn't add cheese to everything?!
For the bun, I went with chaffles. If you've been doing keto for awhile, you are probably eating these often as a bread substitute, but if this is new to you, or you just haven't tried it yet, let me tell you it's a game changer. There are some decent store-bought options now as far as bread options, but chaffles are relatively simple, the ingredients are basic staples, and as long as you have a waffle maker - you are golden. It does take a little practice to get it right but I honestly think it's all in the recipe. If I had any advice otherwise, I would say make sure your waffle maker is hot enough before you get started (and in between chaffles) and make sure your cheese is a thin shred, it seems like the thicker blends are more likely to stick. I also like to use a mini waffle maker. It's easy to clean, store and use. Some of my family eats keto with me but most often I am preparing a chaffle for myself or one other person.
The basic recipe below can be modified for any flavor you are trying to achieve. I prefer a little bit of salt and garlic for sandwiches. You can omit that and add sweetener and cinnamon if you are actually eating these as waffles or craving something sweet. Extracts can be fun to experiment with also!
Ingredients (as shown)
1 chicken breast, grilled
1 romaine lettuce leaf
1 slice provolone cheese
1 teaspoon mayonnaise
2 tablespoons almond flour
1/2 cup thinly shredded mozzarella cheese
1/2 teaspoon baking powder
1/2 teaspoon psyllium husk powder
pinch of salt
1/4 teaspoon garlic powder
Preheat waffle maker.
Combine chaffle ingredients in a small bowl. Mix well.
Add half of the batter to the preheated waffle maker. Close and allow to cook fully. Most waffle makers have a light that will turn off or on when it's done (read the instructions for your particular machine). Carefully remove when finished (I use a fork to pry it off slowly). Repeat until both chaffles are complete.
Arrange sandwich as desired. I layered as follows: bottom chaffle, cheese, mayonnaise, chicken, pickle, lettuce, top chaffle.
Serve and enjoy!
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