Paleo Southern Fried Chicken Burger

Indulge in the ultimate guilt-free comfort food with this Paleo Southern Fried Chicken Burger—a wholesome twist on a classic favorite! Juicy, golden-brown chicken thighs are coated in a flavorful blend of almond flour, tapioca starch, and bold spices like smoked paprika and cayenne pepper, then pan-fried to crispy perfection in coconut oil. Instead of traditional buns, crisp butter lettuce leaves offer a fresh and low-carb alternative, perfectly cradling layers of juicy tomatoes, creamy avocado, zesty red onions, and crunchy pickles. Ideal for paleo and gluten-free diets, this burger delivers all the satisfaction of Southern cooking while staying light and healthy. Ready in just 40 minutes, this recipe is perfect for a quick weeknight dinner or a weekend treat that doesn't compromise on flavor or healthfulness!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 1 cup Almond flour
• 1 cup Tapioca starch
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 0.25 cup Coconut milk (unsweetened)
• 0.5 cup Coconut oil
• 8 leaves Butter lettuce leaves
• 8 slices Pickles
• 1 large Tomato
• 1 small Red onion
• 1 medium Avocado

Directions

Step 1

Start by preparing the chicken. Use a meat mallet to pound the chicken thighs to an even thickness (about 1/2 inch). This will ensure even cooking.

Step 2

In a medium bowl, mix the almond flour, tapioca starch, garlic powder, onion powder, smoked paprika, cayenne pepper, sea salt, and black pepper to create the coating mixture.

Step 3

In a separate bowl, whisk the eggs and coconut milk together until combined.

Step 4

Dip each chicken thigh into the egg mixture, letting any excess drip off, then coat it thoroughly in the flour mixture. Repeat for all pieces and set them aside on a plate.

Step 5

Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken thighs in batches for about 4-5 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Drain on a plate lined with paper towels.

Step 6

Prepare the burger toppings while the chicken is cooking. Slice the tomato, red onion, and avocado into thin slices.

Step 7

Assemble the burgers by layering two butter lettuce leaves as the 'bun' for each burger. Place a fried chicken thigh on top, followed by pickle slices, tomato slices, red onion slices, and avocado slices.

Step 8

Top each burger with another pair of butter lettuce leaves to complete the lettuce wrap.

Step 9

Serve immediately and enjoy your Paleo Southern Fried Chicken Burger!

Nutrition Facts

Serving size	(1634.9g)

Amount per serving	% Daily Value*
Calories	3973.7

Total Fat 250.7g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 808mg	0%
Sodium 5538.7mg	0%
Total Carbohydrate 297.2g	0%
Dietary Fiber 30.9g	0%
Total Sugars 36.9g
Protein 147.2g	0%

Vitamin D 82IU	0%
Calcium 531.9mg	0%
Iron 18.2mg	0%
Potassium 2847.9mg	0%

*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.

Source of Calories

Fat: 55.9%

Protein: 14.6%

Carbs: 29.5%