Paleo Crispy Fried Chicken Cutlet
Elevate your fried chicken game with this Paleo Crispy Fried Chicken Cutlet recipe, a gluten-free and grain-free twist on a classic comfort food! Perfectly seasoned with garlic powder, onion powder, and paprika, these tender chicken cutlets are coated in a crunchy almond and coconut flour breading, then pan-fried to golden perfection in nutrient-rich coconut oil. Easy to make in just 35 minutes, this recipe is ideal for those following paleo or low-carb diets without compromising on flavor or texture. Serve these juicy cutlets hot with a squeeze of fresh lemon for a bright, zesty finish that complements the rich, crispy crust. Whether it’s a quick weeknight meal or a centerpiece for a special occasion, this healthy fried chicken is sure to be a family favorite!
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Recipe Information
Ingredients
- 1 pound skinless, boneless chicken breasts
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 1 for serving lemon wedges
Instructions
Start by preparing the chicken breasts. Slice each breast lengthwise into thin cutlets. Place the cutlets between two sheets of plastic wrap and pound them gently with a meat mallet to ensure even thickness.
In a shallow dish, mix together the almond flour, coconut flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
In a separate bowl, beat the eggs lightly.
Dip each piece of chicken into the egg mixture, allowing the excess to drip off, then dredge in the almond flour mixture. Press gently to ensure the coating sticks well.
In a large skillet, heat the coconut oil over medium-high heat until shimmering.
Carefully add the cutlets to the skillet, cooking in batches if necessary to avoid overcrowding. Fry each side for about 3-4 minutes or until the crust is golden brown and the chicken is fully cooked through.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Serve the crispy chicken cutlets hot, with fresh lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 5.1 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1613 mg | 34% | |
*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.
