Paleo Tempura Chicken
Crispy, golden, and Paleo-friendly, this Paleo Tempura Chicken recipe delivers all the satisfaction of classic tempura with a wholesome twist! Made with cassava flour and arrowroot starch, the batter is light and airy, thanks to a splash of cold sparkling water, ensuring a perfectly crunchy coating without the gluten. Seasoned with garlic and onion powder for a flavorful punch, these tender chicken pieces are fried to golden perfection in coconut oil for a rich, nutty finish. Ready in just 35 minutes, it's a healthier, crave-worthy take on tempura that pairs beautifully with fresh salads, steamed veggies, or your favorite Paleo dipping sauce. Perfect for a quick dinner or an indulgent snack, this recipe is a must-try for anyone looking for a gluten-free, grain-free, and Paleo-approved delight!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.75 cup cassava flour
- 0.25 cup arrowroot starch
- 1 cup sparkling water (cold)
- 1 large egg
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 cups coconut oil (for frying)
Instructions
Slice the chicken breast into thin, bite-sized strips or chunks and set aside.
In a medium bowl, mix the cassava flour, arrowroot starch, garlic powder, onion powder, sea salt, and black pepper to create the dry batter base.
Whisk the egg in a separate small bowl, then pour it into the dry batter mix.
Gradually add the cold sparkling water to the batter mixture while stirring. Mix until smooth and airy. The batter should have a slightly runny consistency but thick enough to coat the chicken pieces.
Heat the coconut oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.
Dip each piece of chicken into the batter, ensuring it is completely coated, then gently place it into the hot oil using tongs.
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for 4-5 minutes, turning occasionally, until the batter is golden brown and the chicken is fully cooked through.
Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining chicken pieces.
Serve immediately with your choice of Paleo-friendly dipping sauce or alongside a fresh salad or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
5393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.2 g | 640% | |
| Saturated Fat | 412.9 g | 2064% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1641 mg | 35% | |
*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.
