Whole30 Crispy Fried Chicken Cutlets
Dive into flavor and crunch with these Whole30 Crispy Fried Chicken Cutlets—a healthier twist on a classic comfort food favorite! Perfectly tender chicken breasts are pounded thin for even cooking, then coated in a gluten-free blend of almond and coconut flour seasoned with garlic, onion, paprika, and a hint of spice. A tangy egg and mustard mixture ensures the breading stays put and adds a subtle kick. Shallow-fried to golden perfection in nutrient-rich coconut oil, these cutlets deliver a satisfyingly crispy exterior without the grains or dairy, making them ideal for Whole30, paleo, or gluten-free diets. Ready in just 35 minutes, they're a versatile addition to any meal—serve them alongside roasted veggies, a fresh salad, or your favorite Whole30 dipping sauce for an unbeatable combination!
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 1 cup almond flour
- 0.5 cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 tablespoon mustard
- 0.5 cup coconut oil
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet to pound them to an even thickness, about 1/2 inch thick. This ensures even cooking.
In a shallow bowl, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of the spices.
In another shallow bowl, whisk together the eggs and mustard until well blended. The mustard adds a tangy flavor and helps the coating adhere to the chicken better.
Heat the coconut oil in a large skillet over medium heat. Ensure the oil is hot enough before you add the chicken, which helps achieve a crispy crust.
Dip each chicken cutlet into the egg mixture, making sure it's fully coated. Allow any excess egg to drip off.
Transfer the egg-coated chicken to the flour mixture, pressing gently to ensure an even coating on all sides.
Carefully place the coated chicken cutlets into the hot oil. Cook the chicken in batches to avoid overcrowding the pan, frying each cutlet for about 4-5 minutes on each side or until golden brown and fully cooked through.
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
Serve the Whole30 crispy fried chicken cutlets warm with your favorite compliant side dishes or salads.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 9.4 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 660 mg | 14% | |
*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.
