Paleo Crispy Fried Chicken Cutlets
Discover the ultimate comfort food makeover with these Paleo Crispy Fried Chicken Cutlets! Perfectly golden and delightfully crunchy, these cutlets are crafted with a grain-free blend of almond flour and arrowroot starch, ensuring a gluten-free and Paleo-friendly twist on the classic. Marinated in a creamy coconut milk and egg batter, they're infused with a delightful mix of paprika, garlic, and onion for bold, savory flavors in every bite. Fried to perfection in nutrient-rich coconut oil, these cutlets deliver a crispy exterior while keeping the chicken juicy and tender inside. Ready in just 40 minutes, they make an easy weeknight dinner or a crowd-pleasing centerpiece for your next Paleo gathering. Pair them with a fresh salad or a zesty dipping sauce to complete this wholesome and satisfying meal!
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Ingredients
- 2 whole boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
Directions
Step 1
Slice each chicken breast horizontally to create two thinner cutlets, resulting in a total of four cutlets.
Step 2
In a shallow dish, combine almond flour, arrowroot starch, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create the dry coating mix.
Step 3
In another shallow dish, whisk together coconut milk and eggs to create the wet batter mix.
Step 4
Dip each chicken cutlet in the wet batter, ensuring it is fully coated, then transfer to the dry coating mix. Press the cutlet into the dry mix, ensuring an even coating on both sides. Repeat for all cutlets and set aside on a plate.
Step 5
Heat coconut oil in a large skillet over medium heat. Ensure the oil is hot by testing with a small piece of the coating mix; it should sizzle immediately.
Step 6
Carefully add the chicken cutlets to the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
Step 7
Cook each cutlet for approximately 4-5 minutes per side or until the coating is golden brown and the chicken is cooked through with an internal temperature of 165°F (75°C).
Step 8
Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
Step 9
Serve the Paleo crispy fried chicken cutlets hot, garnished with your choice of fresh herbs or alongside a Paleo-friendly dipping sauce or salad.
Nutrition Facts
| Serving size | (1034.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2825.4 |
| Total Fat 182.5g | 0% |
| Saturated Fat 102.6g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 667.8mg | 0% |
| Sodium 2769.1mg | 0% |
| Total Carbohydrate 160.9g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 20.5g | |
| Protein 142.0g | 0% |
| Vitamin D 83.5IU | 0% |
| Calcium 389.9mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1374.1mg | 0% |
Source of Calories