Best Ever Paleo Pan Fried Chicken

September 5, 2016 (updated May 17, 2018) 2 comments »

This post may contain affiliate links. Please read my disclosure policy.

Best Ever Paleo Pan Fried Chicken- No more boring bird! Thin chicken cutlets breaded in a flavorful coconut flour seasoning mix and pan fried to perfection resulting in a crowd-pleasing chicken meal, even the kiddos will love!

A fast and family-friendly weeknight staple, chicken is a go-to protein choice for busy family cooks. Americans love chicken and healthy chicken recipes. The lean protein is quick cooking, reliable, and affordable. I can be a bit picky with my chicken, though. I definitely want it to be thoroughly cooked, but I also hate when it is dried out and tough.

There is nothing dry about this chicken! The coconut flour seasoning works well to keep the chicken nice and tender. And I love using thinner cuts of meat for a super quick cooking time.

I first made this Best Ever Paleo Pan Fried Chicken recipe when experimenting for my Mini Chicken Waffles. My family loved the chicken so much, it just had to become a dinner recipe too! I hope you enjoy it as much as we all did! It’s:

So easy
Irresistibly flavorful
Satisfying
Healthy
Protein-packed
& Downright delicious!

Make this recipe when you’re after something quick, easy and kid-friendly. It’s pairs well with any side dish and even works well cut up or shredded in salads, soups and other dishes.

If you give this chicken recipe a try, let me know! Leave a comment and be sure to tag a picture @kimscravings on Instagram! I’d love to see what you come up with. Happy eating, friends!

With a flavorful coating of Parmesan cheese and seasonings, Baked Italian Chicken is not only juicy and delish, but it's oven-ready in minutes!

Print Recipe Pin Recipe

5 from 2 votes

Leave a Review »

Best Ever Paleo Pan Fried Chicken

Yield: 5 servings

Prep Time: 5

Cook Time: 20

Total Time: 25

Thin chicken cutlets breaded in a flavorful coconut flour seasoning mix and pan fried to perfection!

Author: Kim

Ingredients

1 lb. raw thinly sliced, boneless chicken breast , (if you can't find thinly cut, simply use a meat mallet to smash the chicken breast)
1 egg, beaten
1 tablespoon milk, any kind
1 tablespoon coconut flour
1 tablespoon arrowroot flour or cornstarch
½ tablespoon paprika
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1-2 tablespoons coconut oil for frying

Instructions

Place the chicken breast in a sealable baggie.
Pour beaten egg and milk into bag with chicken and let it sit for about 10 minutes while you prepare the seasoning mix.
In a small bowl, mix the coconut flour, arrowroot flour or cornstarch, paprika, salt, pepper, onion powder and garlic powder.
Open the bag and drain out as much egg / milk as possible, but not completely dry.
Pour the seasoning mix into the bag, close the top and massage it into the chicken, to evenly coat all of chicken.
In a large skillet over medium-high, heat one tablespoon coconut oil. Add a single layer of chicken (careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it's completely cooked through. Depending on the size of your skillet, you may need to cook chicken in two batches.
Once chicken is thoroughly cooked, transfer from skillet to paper towel lined plate. Enjoy with your favorite sides or shred it for use in other recipes like my Greek Yogurt Chicken Salad!

Notes

Make this recipe when you’re after something quick, easy and kid-friendly. It pairs well with any side dish and even works well cut up or shredded in salads, soups and other dishes.

Author: Kim

Course: Entree, Main, Main Course

Cuisine: American

Calories: 222kcal, Carbohydrates: 3.3g, Protein: 20.6g, Fat: 13.8g, Saturated Fat: 6.3g, Cholesterol: 95.3mg, Sodium: 267.8mg, Fiber: 0.4g, Sugar: 0.4g