Whole30 Tempura Chicken
Elevate your Whole30 journey with this irresistibly crispy Whole30 Tempura Chicken, a grain-free twist on the classic dish that doesn’t compromise flavor or crunch. This recipe features tender, juicy chicken strips coated in a light, airy batter made from arrowroot starch and coconut flour, perfectly seasoned with garlic and onion powder for a savory punch. Cold sparkling water and a room-temperature egg create the ideal texture for frying, while coconut oil ensures golden-brown perfection in every bite. Ready in just 30 minutes, these gluten-free and paleo-friendly chicken strips are perfect for serving with a Whole30-compliant dipping sauce like creamy ranch or zesty aioli. Whether for dinner, an appetizer, or a quick snack, this tempura chicken recipe is sure to become a favorite on your Whole30 menu and beyond!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (boneless, skinless, about 1 lb total) Chicken breast
- 1 cup Arrowroot starch
- 2 tablespoons Coconut flour
- 0.75 cup (cold) Sparkling water
- 1 large (room temperature) Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 cup (for frying, or as needed) Coconut oil
Instructions
Slice the chicken breasts into thin strips, about 1 inch wide, and pat them dry with paper towels. Set aside.
In a medium mixing bowl, whisk together the arrowroot starch, coconut flour, garlic powder, onion powder, sea salt, and pepper.
Add the egg and cold sparkling water to the dry mixture and whisk until a smooth batter forms. The batter should be slightly thick but still loose enough to coat the chicken strips. Adjust with a little more sparkling water if too thick.
Heat the coconut oil in a large skillet or heavy-bottomed pan over medium heat. The oil should reach approximately 375°F. Use a thermometer if available to ensure the proper frying temperature.
Dip each chicken strip into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
Fry the chicken strips for about 2-3 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F.
Using a slotted spoon or tongs, remove the fried chicken strips and place them on a plate lined with paper towels to soak up excess oil.
Repeat with the remaining chicken strips until all pieces are cooked.
Serve immediately with a Whole30-compliant dipping sauce of your choice, such as a homemade ranch dressing or spicy aioli. Enjoy hot!
Nutrition Facts
Calories |
4387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 196.8 g | 984% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 1.5 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2837 mg | 60% | |
*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.
