Lemon Paleo Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
Lemon Paleo Chicken
Description
Lemon Paleo Chicken uses boneless, skinless chicken breast strips marinated briefly in coconut aminos, dry sherry, and arrowroot powder to enhance flavor and help the coating adhere. The chicken is then dredged in a blend of arrowroot powder and coconut flour seasoned with salt and pepper, ensuring a crisp exterior when fried in oil such as coconut or avocado. Meanwhile, a sauce combining honey, fresh lemon juice, grated ginger, and additional arrowroot thickens over medium heat to create a glossy, sweet-tart glaze that coats the chicken once fried.
The result is a dish with a crispy, golden crust and a bright, slightly sweet sauce that complements the mild chicken well. The fresh ginger adds a bit of warmth and zing to balance the sweetness of honey and the acidity of lemon juice.
This dish works well served as a wholesome paleo main course, suitable for those seeking gluten-free, grain-free options. It pairs simply with steamed vegetables or a light salad.
According to the notes, Lemon Paleo Chicken tastes best freshly fried, but leftovers keep well refrigerated for several days. Reheating in an air fryer or oven helps maintain the crisp coating.
Ingredients
- 1 pound chicken breast cut into bite-size strips, boneless, skinless
- 2 tablespoons coconut aminos (instead of soy sauce)
- 1 tablespoon dry sherry
- 1/2 cup arrowroot powder divided (instead of cornstarch
- 1/2 cup coconut flour (instead of all-purpose flour)
- 1/2 cup honey
- 1/4 cup lemon juice fresh
- 1 teaspoon ginger fresh grated
- salt and pepper
- cooking oil coconut, almond, avocado, for frying
Instructions
- Place the chicken pieces in a bowl and toss with coconut aminos, sherry, and 2 tablespoons arrow root powder. Set aside.
- In a skillet mix the honey, lemon juice, grated ginger, 2 tablespoon water, 1 tablespoon arrow root powder, and 2 pinches salt. Whisk well. Set the skillet over medium heat and bring to a simmer to thicken. Once the mixture has slightly thickened and is bubbly. Remove from heat to cool.
- Set a large skillet over medium heat and add enough oil to coat the bottom of the pan 1/2 inch deep. Place a paper towel lined plate close to the skillet for the fried chicken. In a small bowl, mix the remaining arrow root powder (approximately 1/3 cup) with the coconut flour. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and toss to mix.
- Once the oil is hot, dredge the chicken pieces in the flour mixture and shake off the excess. Carefully lower half the chicken pieces into the skillet. Fry for 1-2 minutes until golden brown. Then flip each strip with long tongs and fry another 1-2 minutes. Move the chicken to the plate to drain. Repeat with the remaining chicken.
- To serve: Place the chicken on a platter and drizzle the warm lemon glaze over the top. Serve immediately!
Notes
- Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
- Reheat fried chicken in an air fryer or oven to restore crispiness.
User Reviews
Overall Rating
5
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