Pickled Chicken Sandwiches
This post contains affiliate links. For more information, read my privacy policy.
I know “pickled chicken” sounds weird, but trust me when I say that these Pickled Chicken Sandwiches will knock your socks off. Served up on a lettuce wrap with all your favorite chicken sandwich toppings (or even just some pickles and a mayo substitute while you’re on the autoimmune protocol), they make for a fun and satisfying meal reminiscent of the fast-food chicken sandwiches you might have indulged in in the past. If you want a meal with slightly fewer dishes to clean up afterward, or just don’t like breaded chicken, skip the breading and grill the meat instead.
Looking for Easy AIP Recipes?
Eating healthy is hard enough without having to multitask while cooking or clean up a huge mess afterwards. That’s why one-pot meals are my favorite. 28 Days of One-Pot AIP is exactly what it sounds like: A 28-day meal plan featuring only delicious, easy, AIP one-pot recipes!
Pickled Chicken
Ingredients
Chicken
- 1 pound chicken breasts
- 1 cup water
- 1 cup apple cider vinegar
- 1/8 cup sea salt
- 1 clove garlic minced
- 1 teaspoon dried dill
- 1 teaspoon ground black pepper omit for AIP
Breading
- 3/4 cup tapioca flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- coconut oil
To Serve
- 8 leaves green lettuce
- 1/4 cup mayonnaise omit for AIP
- 1/4 cup dill pickles sliced thin
Instructions
- Lay the chicken breasts in a shallow, lidded baking dish and add the water, vinegar, salt, garlic, dill, and pepper. Refrigerate for 24 hours.
- Combine the tapioca, salt, and garlic powder in an airtight tupperware or large ziplock bag. Add the chicken and shake well to coat.
- Fill a pan with 1" of coconut oil and fry the chicken over medium-high heat for 10-15 minutes or until the internal temperature reaches 165 degrees F, turning once halfway through.
- Pat dry with paper towels. Serve in lettuce wraps with pickles, mayo, and other toppings of your choice.