Paleo Southern Fried Chicken Burger
Savor the flavors of comfort and health with this Paleo Southern Fried Chicken Burger—a guilt-free twist on a classic favorite! Juicy, seasoned chicken thighs are coated in a grain-free blend of almond flour and tapioca starch, spiced with smoked paprika and cayenne for a flavorful kick. Fried to crispy, golden perfection in coconut oil, this paleo-friendly masterpiece swaps traditional buns for crisp butter lettuce wraps, creating a low-carb, gluten-free delight. Layered with creamy avocado, tangy pickles, and fresh veggies like tomato and red onion, every bite bursts with texture and taste. Ready in just 40 minutes, this wholesome recipe satisfies cravings while staying true to your paleo lifestyle. Perfect for a quick paleo lunch or dinner that doesn’t skimp on indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 cup Almond flour
- 1 cup Tapioca starch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Coconut milk (unsweetened)
- 0.5 cup Coconut oil
- 8 leaves Butter lettuce leaves
- 8 slices Pickles
- 1 large Tomato
- 1 small Red onion
- 1 medium Avocado
Instructions
Start by preparing the chicken. Use a meat mallet to pound the chicken thighs to an even thickness (about 1/2 inch). This will ensure even cooking.
In a medium bowl, mix the almond flour, tapioca starch, garlic powder, onion powder, smoked paprika, cayenne pepper, sea salt, and black pepper to create the coating mixture.
In a separate bowl, whisk the eggs and coconut milk together until combined.
Dip each chicken thigh into the egg mixture, letting any excess drip off, then coat it thoroughly in the flour mixture. Repeat for all pieces and set them aside on a plate.
Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken thighs in batches for about 4-5 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Drain on a plate lined with paper towels.
Prepare the burger toppings while the chicken is cooking. Slice the tomato, red onion, and avocado into thin slices.
Assemble the burgers by layering two butter lettuce leaves as the 'bun' for each burger. Place a fried chicken thigh on top, followed by pickle slices, tomato slices, red onion slices, and avocado slices.
Top each burger with another pair of butter lettuce leaves to complete the lettuce wrap.
Serve immediately and enjoy your Paleo Southern Fried Chicken Burger!
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 36.9 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 532 mg | 41% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2848 mg | 61% | |
*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.
