Whole30 Chicken Pakora

Elevate your snack game with this flavorful Whole30 Chicken Pakora, a guilt-free twist on the classic Indian favorite! This recipe swaps traditional ingredients for Whole30-compliant alternatives, featuring tender chicken marinated in zesty coconut aminos, lemon juice, ginger, and garlic. Coated in a gluten-free blend of coconut and almond flours, and spiced with aromatic cumin, coriander, and turmeric, these crispy bites are fried to golden perfection in coconut oil. Perfect as a high-protein appetizer or snack, these pakoras are paleo-friendly, dairy-free, and bursting with bold, irresistible flavors. Serve them hot, garnished with plenty of fresh cilantro, for a wholesome dish that satisfies every craving.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Coconut aminos
• 1 tablespoon Lemon juice
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 cup Coconut flour
• 1 cup Almond flour
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Cilantro
• 1 large Egg
• 1 cup Coconut oil

Directions

Step 1

Slice the chicken breast into thin strips, approximately 1 inch wide and 3 inches long.

Step 2

In a bowl, combine coconut aminos, lemon juice, ginger paste, and garlic paste. Mix well.

Step 3

Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

Step 4

In another bowl, mix together the coconut flour, almond flour, cumin powder, coriander powder, turmeric powder, chili powder, salt, and black pepper.

Step 5

Finely chop the cilantro and add it to the flour mixture, stirring to combine.

Step 6

Beat the egg in a small bowl and set aside.

Step 7

Heat the coconut oil in a deep frying pan over medium heat until it reaches 350°F, or until a small piece of batter dropped in the oil sizzles immediately.

Step 8

Remove the chicken from the marinade, shake off any excess liquid, and dip each piece into the beaten egg, then coat thoroughly in the flour mixture.

Step 9

Gently place the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan. Cook for about 5-7 minutes, or until the pakoras are golden brown and the chicken is cooked through.

Step 10

Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 11

Serve hot, garnished with additional cilantro if desired, and enjoy!

Nutrition Facts

Serving size	(1030.5g)

Amount per serving	% Daily Value*
Calories	3905.8

Total Fat 312.8g	0%
Saturated Fat 210.9g	0%
Polyunsaturated Fat 8.0g
Cholesterol 609.6mg	0%
Sodium 4962.9mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 61.5g	0%
Total Sugars 20.3g
Protein 179.3g	0%

Vitamin D 53.8IU	0%
Calcium 374.3mg	0%
Iron 16.3mg	0%
Potassium 2372.0mg	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: 70.3%

Protein: 17.9%

Carbs: 11.7%