Whole30 Crispy Fried Chicken Cutlet
Get ready to elevate your Whole30 meal plan with these irresistibly crispy fried chicken cutlets! Coated in a flavorful blend of almond flour, shredded coconut, smoked paprika, and garlic powder, these golden-brown cutlets deliver bold flavor and satisfying crunch—all while staying gluten-free, dairy-free, and paleo-friendly. A quick egg and coconut milk wash ensures the coating sticks perfectly, while frying in nutrient-rich coconut oil locks in tenderness and creates that crave-worthy crispiness. Ready in just 35 minutes, these cutlets are ideal for a wholesome family dinner or a crowd-pleasing dish with minimal prep. Serve warm with your favorite Whole30-compliant sauce or pair with a fresh salad for a complete, guilt-free meal that aligns with your healthy lifestyle.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup unsweetened shredded coconut
- 2 pieces large eggs
- 0.25 cup coconut milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
Instructions
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound each breast to an even thickness, about 1/2 inch.
Set up a breading station with two shallow bowls. In the first bowl, combine almond flour, shredded coconut, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
In the second bowl, beat together the eggs and coconut milk until well mixed.
Dip each chicken breast into the egg mixture, ensuring it is fully coated, and then dredge it in the almond flour mixture, pressing gently so the coating adheres well on both sides.
Heat the coconut oil in a large skillet over medium heat. The oil should sizzle if a drop of water is added, but not smoke.
Add the coated chicken cutlets to the skillet, allowing enough space between them to cook evenly. Fry each side for about 6-7 minutes until golden brown and the chicken is cooked through, reaching an internal temperature of 165°F.
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Serve the crispy chicken cutlets warm, garnished with your choice of a Whole30-compliant sauce or alongside a fresh salad.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 11.0 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1449 mg | 31% | |
*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.
