Paleo Crispy Fried Chicken Cutlets
Satisfy your craving for perfectly crispy fried chicken with this Paleo-friendly twist on a classic favorite! These Paleo Crispy Fried Chicken Cutlets are coated in a flavorful blend of almond flour, arrowroot starch, and bold spices like paprika, garlic, and onion powder, ensuring a crunchy exterior that’s completely gluten-free and grain-free. Marinated in a luscious coconut milk and egg batter, these cutlets stay tender and juicy on the inside while frying to golden perfection in nutrient-rich coconut oil. Ready in just 40 minutes, this recipe is a quick and healthy upgrade for weeknight dinners or meal prep. Serve them hot with a fresh side salad or pair with your favorite Paleo dipping sauce for a wholesome, crowd-pleasing meal! Perfect for fans of clean eating, this dish is Paleo-approved and irresistibly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 1 cup coconut milk
- 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
Instructions
Slice each chicken breast horizontally to create two thinner cutlets, resulting in a total of four cutlets.
In a shallow dish, combine almond flour, arrowroot starch, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create the dry coating mix.
In another shallow dish, whisk together coconut milk and eggs to create the wet batter mix.
Dip each chicken cutlet in the wet batter, ensuring it is fully coated, then transfer to the dry coating mix. Press the cutlet into the dry mix, ensuring an even coating on both sides. Repeat for all cutlets and set aside on a plate.
Heat coconut oil in a large skillet over medium heat. Ensure the oil is hot by testing with a small piece of the coating mix; it should sizzle immediately.
Carefully add the chicken cutlets to the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
Cook each cutlet for approximately 4-5 minutes per side or until the coating is golden brown and the chicken is cooked through with an internal temperature of 165°F (75°C).
Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
Serve the Paleo crispy fried chicken cutlets hot, garnished with your choice of fresh herbs or alongside a Paleo-friendly dipping sauce or salad.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 20.5 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 390 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1374 mg | 29% | |
*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.
