When you’re in the mood for a hearty sandwich with a serious crunch factor, there’s nothing better than a piece of breaded chicken between a tender bun … except when you’re eating gluten-free. To satisfy your cravings, we’ve come up with a totally gluten-free take on the lunchtime favorite. The bird is marinated in a creamy mix of chipotle mayo, paprika, and pickle juice, then dredged in GF breadcrumbs before frying—and served on toasted GF ciabatta.
Yield: 4 sandwiches
Active Time: 20 minutes
Total Time: 50 minutes
¼ cup dill pickle juice
⅓ cup Thrive Market Non-GMO Coconut Oil Mayonnaise, Chipotle, plus more for serving
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon black pepper
2 (4-ounce) boneless, skinless chicken breasts, halved lengthwise
1 cup Schar Gluten-Free Bread Crumbs
Canola oil, for frying
4 rolls Schar Ciabatta Bread, toasted
4 pieces green leaf lettuce
1 tomato, sliced
Whisk pickle juice, mayonnaise, salt, paprika, and pepper in a large bowl. Add chicken breasts and toss to coat; cover and refrigerate 30 minutes.
Pour breadcrumbs onto a plate. Shake excess marinade from chicken and toss with the bread crumbs until coated. Fill a shallow skillet ⅓ full with oil and heat on medium. When the oil is hot, add chicken breasts and fry for 3 to 4 minutes per side; drain on a paper towel-lined plate.
To assemble each sandwich, spread the top half of ciabatta bread with extra mayo. Place a piece of chicken on the bottom half, then cover with a piece of lettuce and slice of tomato. Lightly press the halves together.
Recipe credit: Angela Gaines
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