Servings
Font
Back
Lemon Paleo Chicken
5 from 46 votes

Lemon Paleo Chicken

Lemon Paleo Chicken features tender, bite-sized strips of chicken breast coated in a mix of arrowroot powder and coconut flour, then fried to a golden crisp. The chicken is tossed in a tangy honey-lemon glaze flavored with fresh ginger and sherry, combining a balance of sweet and citrus notes. The crisp coating contrasts with the moist interior, offering a satisfying texture that fits well as a main entrée. This recipe relies on paleo-friendly ingredients like coconut aminos and arrowroot powder, making it a distinct variation of lemon chicken popular among paleo diet followers.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Chinese, American

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

    Cup of Yum
  1. Place the chicken pieces in a bowl and toss with coconut aminos, sherry, and 2 tablespoons arrow root powder. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.