Whole30 Katsu Chicken

Transform your weeknight dinners with this Whole30 Katsu Chicken, a guilt-free twist on the classic Japanese favorite. This recipe swaps traditional breading for a Paleo-friendly coating made from almond flour, arrowroot starch, and coconut flour, seasoned with a flavorful blend of garlic and onion powders. Pan-fried to golden perfection using avocado oil, the crispy chicken is paired with a tangy, umami-rich katsu sauce made with coconut aminos, apple cider vinegar, and a hint of ginger. Ready in just 45 minutes, this dish is not only Whole30-compliant but also gluten-free and dairy-free, making it ideal for clean eating enthusiasts. Serve it alongside roasted vegetables or cauliflower rice for a satisfying, low-carb meal that doesn’t compromise on flavor. Perfect for anyone looking for a healthy yet indulgent dinner option!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 1 cup almond flour
• 0.5 cup arrowroot starch
• 0.25 cup coconut flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup avocado oil
• 0.25 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 0.5 teaspoon ginger powder
• 0.5 teaspoon dried chives
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Begin by preparing the chicken. Pound the chicken breasts to an even thickness, about 1/2 inch thick, to ensure even cooking.

Step 2

In a shallow dish, combine the almond flour, arrowroot starch, coconut flour, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 3

In another shallow dish, crack and beat the eggs until they're fully mixed and slightly frothy.

Step 4

Coat each chicken breast in the flour mixture, then dip them into the beaten eggs, allowing any excess to drip off, and finally coat them again with the flour mixture, pressing it in firmly to adhere.

Step 5

Heat the avocado oil in a large skillet over medium heat. Once hot, carefully place the coated chicken breasts into the skillet, ensuring not to overcrowd the pan.

Step 6

Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and let it rest on a paper towel-lined plate.

Step 7

While the chicken is cooling slightly, prepare the katsu sauce. In a small bowl, combine the coconut aminos, apple cider vinegar, ginger powder, dried chives, and red pepper flakes. Mix thoroughly.

Step 8

Slice the Whole30 Katsu Chicken and serve it with the katsu sauce drizzled on top, or on the side for dipping.

Step 9

Enjoy your healthy, Whole30-compliant katsu chicken with your choice of vegetables or cauliflower rice to keep the meal satisfying and balanced.

Nutrition Facts

Serving size	(855.3g)

Amount per serving	% Daily Value*
Calories	2404.9

Total Fat 128.8g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat g
Cholesterol 658mg	0%
Sodium 2681.2mg	0%
Total Carbohydrate 168.7g	0%
Dietary Fiber 28.0g	0%
Total Sugars 18.4g
Protein 147.1g	0%

Vitamin D 82IU	0%
Calcium 374.1mg	0%
Iron 12.6mg	0%
Potassium 447.7mg	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: 47.9%

Protein: 24.3%

Carbs: 27.9%