Whole30 Tempura Chicken
Crispy, golden-brown perfection meets clean eating in this Whole30 Tempura Chicken recipe, a guilt-free take on a classic favorite. Made with boneless, skinless chicken breasts and a light, airy batter crafted from arrowroot starch, coconut flour, and cold sparkling water, this dish delivers the irresistible crunch of traditional tempura without any grains, gluten, or dairy. Infused with garlic and onion powder for a savory kick and fried to perfection in coconut oil, each bite is bursting with flavor while staying Whole30-compliant. Ready in just 30 minutes, it's a quick, crowd-pleasing option for weeknight dinners or entertaining. Pair it with your favorite Whole30-approved dipping sauce—like a zesty homemade ranch or spicy aioli—for the ultimate finger food that's as wholesome as it is delicious. Perfectly satisfying for paleo lifestyles and anyone seeking a cleaner twist on tempura chicken!
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Ingredients
- 2 pieces (boneless, skinless, about 1 lb total) Chicken breast
- 1 cup Arrowroot starch
- 2 tablespoons Coconut flour
- 0.75 cup (cold) Sparkling water
- 1 large (room temperature) Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 cup (for frying, or as needed) Coconut oil
Directions
Step 1
Slice the chicken breasts into thin strips, about 1 inch wide, and pat them dry with paper towels. Set aside.
Step 2
In a medium mixing bowl, whisk together the arrowroot starch, coconut flour, garlic powder, onion powder, sea salt, and pepper.
Step 3
Add the egg and cold sparkling water to the dry mixture and whisk until a smooth batter forms. The batter should be slightly thick but still loose enough to coat the chicken strips. Adjust with a little more sparkling water if too thick.
Step 4
Heat the coconut oil in a large skillet or heavy-bottomed pan over medium heat. The oil should reach approximately 375°F. Use a thermometer if available to ensure the proper frying temperature.
Step 5
Dip each chicken strip into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
Step 6
Fry the chicken strips for about 2-3 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F.
Step 7
Using a slotted spoon or tongs, remove the fried chicken strips and place them on a plate lined with paper towels to soak up excess oil.
Step 8
Repeat with the remaining chicken strips until all pieces are cooked.
Step 9
Serve immediately with a Whole30-compliant dipping sauce of your choice, such as a homemade ranch dressing or spicy aioli. Enjoy hot!
Nutrition Facts
| Serving size | (1644.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4387.3 |
| Total Fat 264.7g | 0% |
| Saturated Fat 196.8g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 999.7mg | 0% |
| Sodium 5445.7mg | 0% |
| Total Carbohydrate 237.2g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 1.5g | |
| Protein 265.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 275.4mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2837.1mg | 0% |
Source of Calories