Whole30 Chicken Pakora
Indulge in the crispy, golden goodness of Whole30 Chicken Pakora, a gluten-free and grain-free twist on a beloved Indian snack. This recipe combines the bold spices of cumin, coriander, turmeric, and chili powder with the wholesome crunch of coconut and almond flours. Marinated in a savory blend of coconut aminos, garlic, and ginger, the chicken strips are coated, fried to perfection in coconut oil, and brought to life with a fresh sprinkle of cilantro. Perfect for those following a Whole30 or paleo lifestyle, this crowd-pleasing appetizer is ready in under 45 minutes and pairs wonderfully with your favorite dipping sauces for a healthy yet satisfying treat.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Coconut aminos
- 1 tablespoon Lemon juice
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 cup Coconut flour
- 1 cup Almond flour
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro
- 1 large Egg
- 1 cup Coconut oil
Instructions
Slice the chicken breast into thin strips, approximately 1 inch wide and 3 inches long.
In a bowl, combine coconut aminos, lemon juice, ginger paste, and garlic paste. Mix well.
Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
In another bowl, mix together the coconut flour, almond flour, cumin powder, coriander powder, turmeric powder, chili powder, salt, and black pepper.
Finely chop the cilantro and add it to the flour mixture, stirring to combine.
Beat the egg in a small bowl and set aside.
Heat the coconut oil in a deep frying pan over medium heat until it reaches 350°F, or until a small piece of batter dropped in the oil sizzles immediately.
Remove the chicken from the marinade, shake off any excess liquid, and dip each piece into the beaten egg, then coat thoroughly in the flour mixture.
Gently place the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan. Cook for about 5-7 minutes, or until the pakoras are golden brown and the chicken is cooked through.
Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot, garnished with additional cilantro if desired, and enjoy!
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 56.7 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 5.2 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 698 mg | 15% | |
*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.
