10. Gluten Free Fried Chicken Sandwiches

INGREDIENTS

CHICKEN:

• 2 large organic chicken breasts; cut in half and hammered thin
• ½ cup organic almond flour
• ¼ organic rice flour
• ¾ cups of avocado oil (enough to fill a pan at least ¼ of an inch thick)
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 2 organic pasture raised eggs

SAUCE:

• 1/3 cup mayonnaise
• 2 tablespoons chili sauce/hot sauce

COLESLAW:

• 1 pack of organic trader joe’s coleslaw mix
• ¼ cup mayonnaise or ½ of an avocado
• 2 tablespoons apple cider vinegar or white vinegar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper

GARNISH:

• Organic tomatoes (sliced)
• Bubbies pickles
• Vegan Mario’s Gluten Free Sourdough Bread

INSTRUCTIONS

COLESLAW:

• Mix the coleslaw mix, mayonnaise or ½ of an avocado, apple cider vinegar or white vinegar, olive oil, salt and fresh ground pepper.
• Set aside.

SAUCE:

• Mix the mayonnaise and chili sauce.
• Set aside.

CHICKEN:

• Beat the eggs in a bowl to create an egg wash
• In a separate bowl, mix the almond flour and rice flour together. Then, add the salt, pepper, chili powder, garlic powder, and cayenne. Mix all together.
• Heat a 10-inch cast iron skillet to medium heat. Once heated, add the avocado oil.
• Then, dip the chicken in the egg wash and then the breading mixture.
• Then, carefully place the chicken in the pan. Repeat until all of the chicken is in the pan.
• Cook the chicken for about 5 minutes on each side until the chicken is crispy and cooked all the way through.
• Remove the chicken from the heat once complete.

ASSEMBLE THE CHICKIE SANDWICHES:

• Take the gluten free bread and spread the sauce on each side.
• On one side, place the chicken.
• On the other side, place the pickles, tomatoes, and a scoop of coleslaw.
• Serve!