Whole30 Pan Fried Chicken
Savor the irresistible crunch and juicy tenderness of Whole30 Pan Fried Chicken, a healthy twist on a comfort food favorite! Coated in a flavorful almond flour breading seasoned with garlic, paprika, and onion powder, this gluten-free and paleo-friendly recipe captures the essence of crispy fried chicken without straying from your Whole30 goals. A coconut milk and egg wash ensures the breading clings perfectly, while fragrant coconut oil delivers a crisp, golden crust. Ready in just 35 minutes, this dish is perfect for busy weeknight dinners or meal prep, serving up to 4 people. Pair it with a vibrant side of roasted vegetables or a crisp green salad for a wholesome, satisfying meal that’s sure to impress! Keywords: Whole30 fried chicken, almond flour chicken, gluten-free dinner, pan-fried chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Coconut oil
- 2 large Eggs
- 2 tablespoons Coconut milk
Instructions
Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them until they are about 1/2 inch thick. This ensures even cooking.
In a shallow dish, combine the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to form the breading mixture.
In a separate bowl, whisk together the eggs and coconut milk until well combined. This serves as the egg wash.
Dip each chicken breast first into the egg mixture, allowing any excess to drip off, and then dredge it thoroughly in the almond flour mixture. Press the flour mixture firmly onto the chicken to adhere.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the skillet. Ensure they are not overcrowded; you may need to cook them in batches.
Cook the chicken for about 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot and enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.2 g | ||
| Protein | 250.1 g | 500% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 365 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2062 mg | 44% | |
*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.
