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Get the Recipe: Crispy Paleo Fried Chicken (Whole30)
This crispy Paleo Fried Chicken is a healthier version of a classic comfort food! The Whole30 breading adds the perfect amount of crispiness while keeping the chicken tender. This fried chicken is great by itself or on top of salads. This kid approved meal is great for the whole family!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 580 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds chicken breasts or 4 chicken breasts
- 1 egg whisked
- ¼ cup coconut milk
- ⅔ cup almond flour
- ⅔ cup tapioca flour
- 1 tsp ground pepper
- ½ tsp garlic powder
- ½ tsp sea salt
- ⅓ cup ghee or butter
Instructions
- First, trim fat off chicken breasts. Place chicken breasts between two sheets of parchment paper. Using a meat pounder, pound chicken to 1/4 inch thickness.
- Next, add whisked egg and coconut milk to a shallow bowl. Stir to combine.
- In another shallow bowl, mix together almond flour, tapioca flour, ground pepper, garlic powder and sea salt.
- Take each piece of chicken and dunk into egg mixture. Toss until fully coated in egg mixture. Remove chicken from bowl and allow excess egg mixture to run off.
- Then, place chicken in flour mixture. Toss until fully coated. Place breaded chicken on plate. Repeat for remaining chicken breasts.
- Next, add ghee to a large skillet over medium heat. Once ghee has melted, gently place chicken in skillet.
- Cook chicken for 4 to 5 minutes. Then, gently flip chicken and cook for an additional 4 to 5 minutes. Add more ghee to the skillet as necessary.
- Once chicken is done cooking, remove from skillet and serve.
Cup of Yum
Notes
- Pound chicken to 1/4 inch thickness. Use the bottom of a mug if you don't have a meat pounder.
- Use canned coconut milk for best results.
- Fully coat chicken in both the egg mixture and then the flour mixture.
- Cook for 4 to 5 minutes on the first side without touching chicken. Then flip and cook an additional 4 to 5 minutes.
- Chicken is done cooking when it has reached 165 degrees Fahrenheit internally.
- Best when served hot!
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a drizzle of ghee or olive oil to a skillet and cook on low until warmed.
Nutrition Information
Calories
580kcal
(29%)
Carbohydrates
22g
(7%)
Protein
54g
(108%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
224mg
(75%)
Sodium
570mg
(24%)
Potassium
870mg
(25%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
130IU
(3%)
Vitamin C
3mg
(3%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 580
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 54g | 108% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 224mg | 75% |
| Sodium | 570mg | 24% |
| Potassium | 870mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.