Whole30 Pan Fried Chicken
Crispy, golden, and perfectly seasoned, this Whole30 Pan Fried Chicken is a healthier take on a classic comfort food dish that’s entirely grain-free and dairy-free. Tender chicken breasts are coated in a flavorful almond flour breading seasoned with garlic powder, onion powder, and paprika, then pan-fried to perfection in creamy coconut oil, giving it a rich, nutty taste without any added guilt. This recipe is quick to prepare with just 15 minutes of prep and 20 minutes of cook time, making it a perfect weeknight dinner option for anyone following a Whole30, paleo, or gluten-free lifestyle. Serve this irresistibly crunchy chicken alongside fresh veggies or a crisp salad for a wholesome, satisfying meal that will keep you coming back for more!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Coconut oil
- 2 large Eggs
- 2 tablespoons Coconut milk
Directions
Step 1
Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them until they are about 1/2 inch thick. This ensures even cooking.
Step 2
In a shallow dish, combine the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to form the breading mixture.
Step 3
In a separate bowl, whisk together the eggs and coconut milk until well combined. This serves as the egg wash.
Step 4
Dip each chicken breast first into the egg mixture, allowing any excess to drip off, and then dredge it thoroughly in the almond flour mixture. Press the flour mixture firmly onto the chicken to adhere.
Step 5
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the skillet. Ensure they are not overcrowded; you may need to cook them in batches.
Step 6
Cook the chicken for about 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (75°C).
Step 7
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Step 8
Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot and enjoy!
Nutrition Facts
| Serving size | (992.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2380.5 |
| Total Fat 138.5g | 0% |
| Saturated Fat 59.8g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 963.6mg | 0% |
| Sodium 3027.5mg | 0% |
| Total Carbohydrate 30.5g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 6.2g | |
| Protein 250.1g | 0% |
| Vitamin D 89.0IU | 0% |
| Calcium 365.0mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2062.2mg | 0% |
Source of Calories