Paleo Homemade Zinger Fillet
Satisfy your craving for a crispy, spicy treat with this Paleo Homemade Zinger Fillet recipe! Packed with bold flavors from paprika, cayenne, and garlic, these golden-brown chicken fillets are coated in a gluten-free blend of almond flour, coconut flour, and arrowroot powder, making them a guilt-free indulgence. The double-battering technique ensures a crunchy bite, and cooking them in coconut oil keeps them perfectly paleo-friendly. Ready in just 35 minutes, this healthier twist on the fast-food classic brings the right level of heat and crunch to your plate. Pair with sweet potato fries or a crisp salad for a wholesome, satisfying meal that doesn't compromise on flavor. Perfect for those following paleo diets or anyone seeking a flavorful, homemade alternative to the drive-thru!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup almond flour
- 0.5 cup coconut flour
- 0.25 cup arrowroot powder
- 1 large egg
- 0.25 cup unsweetened almond milk
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.3 cup coconut oil
Instructions
Start by slicing each chicken breast in half horizontally to make thinner fillets. Gently pound them to even thickness using a meat mallet.
In a shallow bowl, combine almond flour, coconut flour, arrowroot powder, paprika, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper. Mix well to create the dry coating mixture.
In another bowl, beat the egg and mix it with unsweetened almond milk to make the wet batter.
Coat each chicken fillet in the dry mixture, shaking off any excess. Then dip each fillet into the egg and almond milk mixture, ensuring it's fully coated.
Immediately coat the chicken fillet again in the dry mixture, pressing gently to ensure the coating sticks. Repeat the process for all fillets.
Heat coconut oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken fillets in the skillet.
Cook the fillets for about 5-7 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (75°C). Adjust the heat if necessary to prevent burning.
Once cooked, remove the fillets from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the Paleo Zinger Fillet hot, optionally with Paleo-friendly sides like sweet potato fries or a fresh salad.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 38.5 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 5.5 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1117 mg | 24% | |
*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.
