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 more easy AIP recipes?
I know diet change can feel overwhelming. I started the autoimmune protocol at a time when only four other people were writing about it, and over the years, I’ve striven to give you the resources I wish I’d had when I got started. Not just recipes, but ways to implement them. My first ebook 28 Days of AIP is a meal plan that will help you get going (or get back on the wagon) with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal! It’s available as a digital download for $9.99.
- 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.