Keto Fried Chicken Lettuce Wrap W Cajun Mayo
How to Make It
Step 1
Prepare the breading station first. On one plate, arrange the paleo flour. You can include more flour on the plate to ensure an even coating on your chicken later. In a small bowl, whisk together an egg. On a second plate, arrange ground pork rinds. Like the flour, you can include extra ground pork rinds to ensure even coating. Grind the pork rinds by either pulsing them in a food processor or crushing them with a rolling pin in a Ziploc bag.
Step 2
Prepare a 4-ounce chicken breast by patting it dry with a paper towel. Lay a sheet of parchment paper or plastic wrap over the breast and pound it to an even thickness. Use the flat side of a meat tenderizer or a rolling pin to flatten the chicken. Press both sides of the chicken into the paleo flour to dredge it.
Step 3
Next, shake off excess flour and dip the chicken in the egg. Shake off the extra egg and press both sides of the chicken into the pork rinds. Ensure there is an even light coating of pork rinds all over the chicken. Then, heat the avocado oil in a cast-iron skillet or non-stick pan to medium-high heat. When the oil is hot, lay the breaded chicken in to fry. Fry the chicken on both sides for 4-5 minutes, adjusting the heat to avoid burning.
Step 4
Set the fried chicken aside to rest. Make the cajun mayo by whisking together mayo, ketchup, paprika, cumin, garlic powder, thyme, and lemon juice. Set the cajun mayo aside for later. Additionally, dice your favorite type of dill pickle and set it aside with the cajun mayo.
Step 5
Prepare the lettuce wrap by removing the largest leaves from a head of iceberg lettuce. Slice away the hard white cores. Each wrap should need about 3 leaves of lettuce and amount to the weight listed in the ingredients. Lay down each leaf on a cutting board from left to right, each leaf overlapping the previous one by about halfway. Spread the cajun mayo across the leaves, leaving the edges clean.
Step 6
Lay the fried chicken in the center leaf, vertically. Top the chicken with the diced pickle. Fold the top and bottom edges of the center leaf over the ends of the fried chicken. Then, fold the left and right leaves across the chicken, tucking in any loose pieces of lettuce as necessary. Flip the wrap over the secure the edges of the lettuce leaves under the chicken. Slice the wrap in half and enjoy.
Ingredients
- Paleo Baking Flour by Bob’s Red Mill – 1-½ teaspoon
- Raw Egg – ½ large
- Fried Pork Rinds – 1 ounce
- Chicken Breast Boneless Skinless Raw – 4 oz
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Garlic Powder – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Avocado Oil – 2 tablespoon
- Mayonnaise – 1 tablespoon
- Ketchup – ½ teaspoon
- Paprika – ¼ teaspoon
- Cumin, Ground – ¼ teaspoon
- Garlic Powder – ⅛ teaspoon
- Thyme, Dried – ⅛ teaspoon
- Lemon Juice – ¼ teaspoon
- Pickles – ¼ ounce
- Iceberg Lettuce – 2 ounce