Whole30 Fried Chicken Schnitzel
Experience the crispy, golden perfection of Whole30 Fried Chicken Schnitzel—a healthy twist on the classic comfort food favorite! This gluten-free, paleo-friendly recipe features tender chicken breasts coated in a flavorful blend of almond flour, coconut flour, and aromatic spices like garlic, onion, and paprika. Cooked to a delightful crisp in coconut oil, this schnitzel delivers all the crunch you crave without the guilt. It’s quick and easy to prepare, with just 20 minutes of prep time, making it an ideal weeknight dinner option. Serve it with fresh lemon wedges to brighten up each bite, and you’ll have a crowd-pleasing dish that’s compliant with your Whole30 goals while still packing tons of flavor. Perfect for health-conscious foodies and fried chicken lovers alike!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.25 cup coconut flour
- 2 pieces large eggs
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 2 pieces lemon wedges (for serving)
Instructions
Start by placing the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow bowl, whisk together the eggs and coconut milk until well blended. Set aside.
In another shallow dish, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly distributed.
Heat the coconut oil in a large skillet over medium heat. Make sure the oil is hot enough by dropping a small piece of the flour mixture into the oil; it should sizzle immediately.
Dip each chicken breast into the egg mixture, allowing any excess to drip off, then dredge thoroughly in the almond flour mixture, pressing gently to adhere.
Carefully place the chicken breasts into the hot oil. Avoid overcrowding the pan; you may need to cook them in batches.
Cook the schnitzels for about 4-5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F.
Once cooked, remove the schnitzels from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serve the schnitzels hot with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 12.0 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1470 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.
