Whole30 Southern Fried Chicken Burger

Indulge in the ultimate guilt-free comfort food with this Whole30 Southern Fried Chicken Burger! Juicy, marinated chicken thighs are coated in a crispy, golden almond flour and tapioca starch crust, delivering all the crunch without the grains or gluten. Fried to perfection in coconut oil, this healthy twist on Southern fried chicken is paired with creamy, tangy coleslaw and zesty dill pickles, all sandwiched between fresh lettuce leaves for a bun-less, Paleo-friendly option. Bursting with bold flavors from smoked paprika, garlic powder, and a Whole30-compliant hot sauce, this burger is easy to make in just 40 minutes and perfect for lunch or dinner. Whether you're committed to Whole30 or just craving a wholesome take on a classic, this dish is sure to satisfy!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 cup almond flour
• 1 cup tapioca starch
• 1 cup coconut milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon hot sauce (Whole30-compliant)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup coconut oil
• 8 pieces lettuce leaves (for buns)
• 2 cups coleslaw mix (shredded cabbage and carrots)
• 2 tablespoons Whole30-compliant mayonnaise
• 1 tablespoon lemon juice
• 8 pieces dill pickle slices (check for compliance)

Directions

Step 1

1. In a mixing bowl, combine the coconut milk, apple cider vinegar, and hot sauce. Stir well to create a buttermilk substitute.

Step 2

2. Add the chicken thighs to the coconut milk mixture and let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

Step 3

3. In a shallow bowl, whisk together almond flour, tapioca starch, garlic powder, smoked paprika, onion powder, salt, and black pepper.

Step 4

4. Once marinated, remove the chicken thighs from the coconut milk mixture, allowing excess liquid to drip off. Dredge each thigh in the dry mixture, pressing lightly to ensure it adheres evenly.

Step 5

5. Heat coconut oil in a large skillet over medium heat. Once hot, add the breaded chicken thighs and cook for 4-5 minutes per side, or until crispy and golden brown. Ensure that the internal temperature of the chicken reaches 165°F (74°C).

Step 6

6. While the chicken cooks, prepare the coleslaw by tossing the coleslaw mix with mayonnaise and lemon juice in a bowl. Season with a pinch of salt if needed.

Step 7

7. To assemble the burger, place a piece of crispy chicken on a large lettuce leaf. Top with coleslaw and a couple of dill pickle slices, then cover with another lettuce leaf to form a bun.

Step 8

8. Serve immediately and enjoy your Whole30 Southern Fried Chicken Burger!

Nutrition Facts

Serving size	(1933.5g)

Amount per serving	% Daily Value*
Calories	3734.1

Total Fat 226.1g	0%
Saturated Fat 111.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 519.1mg	0%
Sodium 4300.2mg	0%
Total Carbohydrate 303.2g	0%
Dietary Fiber 28.0g	0%
Total Sugars 46.8g
Protein 135.2g	0%

Vitamin D 28IU	0%
Calcium 609.5mg	0%
Iron 16.6mg	0%
Potassium 2818.6mg	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: 53.7%

Protein: 14.3%

Carbs: 32.0%