Chicken Sandwich

Chicken Sandwich


2 Chicken Thighs

1 TBSP Salt

2 TBSP Apple Cider


1 Cup Water

2 Small Pickles

4 Slices Tomato

2 Slices Cheese

2 TBSP Mayo

1 Egg

½ Cup Almond Flour

½ Cup Hemp Seeds

1 TSP salt

4 Slices Low Carb



  1. In a resealable bag, add 1 tablespoon of salt, apple cider vinegar and a cup of water.
  2. Add 2 boneless chicken thighs and refrigerate overnight. Mix the almond flour, hemp seeds, and salt.
  3. Beat 1 egg and crumb the chicken using this mix.
  4. Fry in coconut oil until cooked through – about 5-7 minutes each side. Remove and rest on paper towels.
  5. Layer the sandwich with low-carb bread and enjoy!

➡ Nutritional Information:

Net Carbs: 14g

Protein: 64g

Fat: 67.9g

Calories: 901

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