Whole30 Southern Fried Chicken Burger
Indulge in the irresistible crunch of this Whole30 Southern Fried Chicken Burger, a healthy spin on a classic comfort food favorite! Made with perfectly seasoned, crispy chicken thighs coated in a grain-free almond flour and tapioca starch crust, this recipe is both Paleo and Whole30-compliant. Marinated in a zesty coconut milk mixture with a hint of hot sauce, the chicken stays juicy and flavorful with every bite. Sandwiched between crisp lettuce leaves in place of traditional buns, this burger is topped with a creamy homemade coleslaw and tangy dill pickles for the ultimate combination of textures and flavors. Perfect for a quick 40-minute weeknight meal or a weekend treat, this wholesome burger proves that healthy eating can be both satisfying and delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup almond flour
- 1 cup tapioca starch
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce (Whole30-compliant)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 8 pieces lettuce leaves (for buns)
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons Whole30-compliant mayonnaise
- 1 tablespoon lemon juice
- 8 pieces dill pickle slices (check for compliance)
Instructions
1. In a mixing bowl, combine the coconut milk, apple cider vinegar, and hot sauce. Stir well to create a buttermilk substitute.
2. Add the chicken thighs to the coconut milk mixture and let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
3. In a shallow bowl, whisk together almond flour, tapioca starch, garlic powder, smoked paprika, onion powder, salt, and black pepper.
4. Once marinated, remove the chicken thighs from the coconut milk mixture, allowing excess liquid to drip off. Dredge each thigh in the dry mixture, pressing lightly to ensure it adheres evenly.
5. Heat coconut oil in a large skillet over medium heat. Once hot, add the breaded chicken thighs and cook for 4-5 minutes per side, or until crispy and golden brown. Ensure that the internal temperature of the chicken reaches 165°F (74°C).
6. While the chicken cooks, prepare the coleslaw by tossing the coleslaw mix with mayonnaise and lemon juice in a bowl. Season with a pinch of salt if needed.
7. To assemble the burger, place a piece of crispy chicken on a large lettuce leaf. Top with coleslaw and a couple of dill pickle slices, then cover with another lettuce leaf to form a bun.
8. Serve immediately and enjoy your Whole30 Southern Fried Chicken Burger!
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 747 mg | 16% | |
*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.
