Homemade Crispy Chicken Sandwhich Primal Kitchen

Crispy Chicken Sandwich

I was a little skeptical when my friends at Primal Kitchen Foods asked me to test out their new whip. Well, it was delicious!

This dip is for whip and mayo lovers alike. It's light, tangy, and fluffy without a greasy mouthfeel or that weird fake sweet aftertaste of the traditional whip. And it made the perfect crispy, crunchy cracker coating on my “not fried" crispy chicken recipe. Your family will think it’s takeout, and you’ll know it’s made your way! Head to primalkitchen.com and use the code KELLYSFAVORITES for 15% off your order of $40 order or more.

  • Prep Time

    10 minutes

  • Total Time

    30 minutes

  • Servings

    1 sandwich

  • Freezer Friendly



  • 1 chicken breast
  • 1 bag gluten-free or paleo crackers (My Favorites: Hu Gluten-Free Crackers)
  • 4 tbsp Primal Kitchen Whip
  • 1-2 slices of bacon
  • 1 slice sourdough bread
  • Romaine lettuce (or greens of choice)
  • Tomato, sliced
  • Salt & Pepper


  1. Preheat your oven to 350 degrees.
  2. Crush your favorite paleo or gluten free crackers in the bag they come in and transfer to a bowl. If you don't want to use the whole bag, you can transfer half the crackers to a resealable bag before crushing the others.
  3. Pound or butterfly slice your chicken breast until it is 1/4 inch thick. Add a thin layer of whip, salt, and pepper to the chicken and coat each side in crushed crackers.
  4. Transfer your chicken to a lined baking sheet and bake for 15 minutes or until the internal temperature is 170 degrees.
  5. While your chicken is cooking, cook your bacon over medium heat for 4-5 minutes or until you reached your desired crispiness. You can also add bacon strips to the same baking sheet as your chicken and cook for an additional 5 minutes once your chicken is ready.
  6. Toast up your favorite sourdough or gluten free bread, then layer with Primal Kitchen Whip, crispy chicken, bacon, lettuce, and tomato. Salt & pepper to taste, and enjoy!