Whole30 Katsu Chicken
Discover a guilt-free twist on a beloved classic with this Whole30 Katsu Chicken recipe, a perfect blend of crispy, golden perfection and bold, umami-rich flavors. This dish swaps traditional breadcrumbs for a savory crust made from almond flour, arrowroot starch, and coconut flour, keeping it entirely grain-free and gluten-free. Perfectly seasoned with garlic and onion powder and pan-fried in avocado oil until irresistibly crispy, this chicken is paired with a tangy, homemade katsu sauce featuring coconut aminos, apple cider vinegar, and a hint of ginger. Ready in just 45 minutes, this protein-packed meal is Whole30-compliant, paleo-friendly, and ideal for serving alongside roasted vegetables or a bed of cauliflower rice. Satisfy your comfort food cravings without breaking your healthy eating goals!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 0.25 cup coconut flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup avocado oil
- 0.25 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 0.5 teaspoon ginger powder
- 0.5 teaspoon dried chives
- 0.25 teaspoon red pepper flakes
Instructions
Begin by preparing the chicken. Pound the chicken breasts to an even thickness, about 1/2 inch thick, to ensure even cooking.
In a shallow dish, combine the almond flour, arrowroot starch, coconut flour, garlic powder, onion powder, salt, and black pepper. Mix well.
In another shallow dish, crack and beat the eggs until they're fully mixed and slightly frothy.
Coat each chicken breast in the flour mixture, then dip them into the beaten eggs, allowing any excess to drip off, and finally coat them again with the flour mixture, pressing it in firmly to adhere.
Heat the avocado oil in a large skillet over medium heat. Once hot, carefully place the coated chicken breasts into the skillet, ensuring not to overcrowd the pan.
Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and let it rest on a paper towel-lined plate.
While the chicken is cooling slightly, prepare the katsu sauce. In a small bowl, combine the coconut aminos, apple cider vinegar, ginger powder, dried chives, and red pepper flakes. Mix thoroughly.
Slice the Whole30 Katsu Chicken and serve it with the katsu sauce drizzled on top, or on the side for dipping.
Enjoy your healthy, Whole30-compliant katsu chicken with your choice of vegetables or cauliflower rice to keep the meal satisfying and balanced.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 18.4 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 448 mg | 10% | |
*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.
