Say goodbye to carb-heavy fast food and hello to your new favorite lunch! We’re talking about a ridiculously juicy, pickle-brined chicken breast, air-fried to crispy perfection with a savory parmesan and pork rind crust. But the real game-changer? A warm, cheesy mozzarella waffle ‘chaffle’ bun that holds it all together. This is the keto-friendly chicken sandwich you’ve been dreaming of, and it’s ready in under 30 minutes!
Ingredients
• For the Crispy Chicken
• 1 large chicken breast, about 6 oz / 170g, sliced into two thin cutlets
• 4 tablespoons / 60 ml dill pickle juice
• 4 tablespoons / 20g grated Parmesan cheese
• 2 tablespoons / 7g crushed pork rinds
• 1 teaspoon / 5g butter, melted
• 1 teaspoon / 3g ground flaxseed
• Salt, to taste
• ¼ teaspoon / 0.5g black pepper powder
• For the Cheesy Chaffle Buns
• 1 cup / 113g shredded low-moisture mozzarella
• 1 large egg
• ¼ teaspoon / 1.25 ml butter extract
• 4 drops stevia glycerite
Instructions
1. Preparation Method
2. Place the chicken cutlets in a shallow dish, cover with pickle juice, and let them brine in the refrigerator for at least one hour.
3. In a separate bowl, mix together the grated Parmesan, crushed pork rinds, ground flaxseed, salt, and black pepper.
4. Preheat your air fryer to 400°F / 200°C.
5. Remove the chicken from the brine, pat it completely dry with paper towels, and discard the juice. Brush the chicken on all sides with the melted butter.
6. Press the buttered chicken firmly into the pork rind mixture, ensuring an even coating on all sides.
7. Place the coated chicken in the air fryer basket in a single layer. Cook for 6 minutes, then carefully flip and cook for another 5-6 minutes, until golden, crispy, and cooked through.
8. While the chicken cooks, prepare the chaffle buns. In a medium bowl, whisk together the shredded mozzarella, egg, butter extract, and stevia until just combined.
9. Pour half of the mixture into a preheated waffle maker and cook for 3-4 minutes until golden and firm. Repeat with the remaining batter to make a second bun.
10. Assemble your sandwich by placing the hot, crispy chicken between the two fresh chaffle buns. Serve immediately.
Nutritional Information
• Serving Size: 1 Sandwich
• Calories: 370
• Protein: 39g
• Fat: 23g
• Net Carbs: 2g
Pro Tips
• For an extra tender and flavorful result, let the chicken brine in the pickle juice for up to 4 hours. Don’t go longer, or the meat can become too salty.
• For the crispiest crust, crush your own pork rinds in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
• Ensure the chicken pieces are in a single layer in the air fryer basket with space between them. This allows hot air to circulate properly for a perfectly even, crispy crust.
FAQ
Q: What is a chaffle
A: A chaffle is a ‘cheese waffle’ that serves as a popular low-carb and keto-friendly bread substitute. This recipe uses shredded mozzarella and an egg cooked in a waffle maker to create a sturdy, cheesy bun for the sandwich.
Q: How do I get the chicken crust extra crispy
A: For the crispiest crust, make sure you pat the chicken completely dry after brining. Also, ensure the coated chicken pieces are in a single layer in the air fryer basket, not overlapping, to allow hot air to circulate and crisp up all sides.
Q: Can I make this recipe without an air fryer
A: While the air fryer gives the best crispy results, you can bake the chicken in a preheated oven at 400°F / 200°C on a wire rack until cooked through and golden, flipping halfway. You could also pan-fry the cutlets in a hot skillet with a little oil.
Q: Is this keto chicken sandwich gluten-free
A: Yes, this recipe is completely gluten-free. The crispy coating for the chicken is made from pork rinds and Parmesan cheese, and the chaffle buns are made from cheese and egg, containing no wheat or gluten products.
