Paleo Chicken Katsu
Dive into the crispy, golden perfection of Paleo Chicken Katsu, a clean-eating twist on the beloved Japanese classic! This gluten- and dairy-free recipe features tender chicken breast fillets coated in a flavorful blend of almond flour, coconut flour, and shredded coconut, giving it an irresistibly crunchy crust. Seasoned with garlic and onion powder, and enhanced by the umami kick of coconut aminos, this dish is bursting with savory goodness while staying fully paleo-friendly. Pan-fried to crispiness in coconut oil, it’s a healthier alternative to traditional deep-fried katsu. Serve it alongside steamed veggies or a fresh green salad for a wholesome, satisfying meal that’s perfect for weeknight dinners or meal prep. Whether you’re following a paleo lifestyle or just looking for a high-protein, low-carb indulgence, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 pieces Chicken breast fillets
- 0.5 cup Almond flour
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Coconut flour
- 1 large Egg
- 1 tablespoon Coconut aminos
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
Instructions
Begin by pounding the chicken breast fillets to an even thickness, about 1/2 inch, to ensure they cook evenly.
In a shallow bowl, combine the almond flour, unsweetened shredded coconut, garlic powder, onion powder, salt, and black pepper. Mix well to create your coating mixture.
In a separate shallow bowl, beat the egg and add the coconut aminos. Beat again to mix thoroughly.
Place the coconut flour on a separate plate for dredging the chicken before the egg mixture.
Dredge each chicken piece first in the coconut flour, making sure to coat all sides lightly.
Then dip each piece into the egg mixture, letting any excess drip off.
Finally, press each piece into the almond flour-coconut mixture, ensuring it is fully coated.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the coated chicken fillets.
Cook each fillet for about 4-5 minutes per side, or until golden brown and the chicken is cooked through (internal temperature should reach at least 165°F/75°C).
Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.
Serve your Paleo Chicken Katsu with a side of vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 9.2 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
