Whole30 Crispy Fried Chicken Cutlet
Bring a satisfying crunch to your Whole30 journey with these irresistibly crispy fried chicken cutlets! Perfectly seasoned with a blend of smoked paprika, garlic powder, and a touch of cayenne for mild heat, these cutlets are coated in a wholesome mixture of almond flour and unsweetened shredded coconut, offering a deliciously nutty and naturally grain-free crust. Dipped in a rich egg-and-coconut-milk batter, each tender chicken breast is pan-fried to golden perfection in nutrient-packed coconut oil for a healthier twist on a comfort food classic. Ready in just 35 minutes, this savory dish is ideal for a quick, crowd-pleasing dinner or meal prep. Serve warm with a side of fresh greens or a Whole30-compliant dipping sauce for a truly satisfying, paleo-friendly meal that doesn’t compromise on flavor or crunch!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup unsweetened shredded coconut
- 2 pieces large eggs
- 0.25 cup coconut milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
Directions
Step 1
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound each breast to an even thickness, about 1/2 inch.
Step 2
Set up a breading station with two shallow bowls. In the first bowl, combine almond flour, shredded coconut, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
Step 3
In the second bowl, beat together the eggs and coconut milk until well mixed.
Step 4
Dip each chicken breast into the egg mixture, ensuring it is fully coated, and then dredge it in the almond flour mixture, pressing gently so the coating adheres well on both sides.
Step 5
Heat the coconut oil in a large skillet over medium heat. The oil should sizzle if a drop of water is added, but not smoke.
Step 6
Add the coated chicken cutlets to the skillet, allowing enough space between them to cook evenly. Fry each side for about 6-7 minutes until golden brown and the chicken is cooked through, reaching an internal temperature of 165°F.
Step 7
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the crispy chicken cutlets warm, garnished with your choice of a Whole30-compliant sauce or alongside a fresh salad.
Nutrition Facts
| Serving size | (768.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2593.7 |
| Total Fat 209.2g | 0% |
| Saturated Fat 126.5g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 667.8mg | 0% |
| Sodium 1021.1mg | 0% |
| Total Carbohydrate 45.7g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 11.0g | |
| Protein 144.7g | 0% |
| Vitamin D 83.5IU | 0% |
| Calcium 340.3mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1448.6mg | 0% |
Source of Calories