This low carb take on a southern classic is served with a Alabama hot white sauce, crispy lettuce, fresh tomatoes, on a keto roll. This sandwich uses thick slices of boneless chicken breasts and is marinated in the Alabama hot white sauce as well.
Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Cut dough into 6 equal sections. Shape into smooth balls and place on a baking sheet lined with parchment paper. Place in a warm area and let sit for another 30 minutes, covered. Bake on 400* for 15-20 minutes or until internal temperature reaches 200*. Let cool for 1 hour.
Alabama Hot White
In a large bowl combine mayonnaise, vinegar, lemon juice, pepper, salt, cayenne, and horseradish. Reserve 1/2 of this in a small bowl for dipping.
Cut the chicken breast in half and pound each breast with a meat tenderizer, both sides. Place chicken in the large bowl with the remaining white sauce. Make sure all the chicken is coated then let marinate for 1 hour.
Heat oil in fryer to 350*. Let excess marinade drip off of chicken before placing into the hot oil. Let chicken cook in oil for about 5-10 minutes depending on the thickness of your chicken breast. The internal temperature needs to be 165*. Place on a paper towel to dry.
Assemble Your Sandwich
Slice your tomato, wash & pat dry your lettuce. Cut Ketonia rolls in half and smear reserved hot white sauce on the buns. Place a chicken breast on the bottom half of the bun and top with a slice of tomato and lettuce. Dip in the Alabama hot white sauce and enjoy!