Best Ever Paleo Pan Fried Chicken
Thin chicken cutlets breaded in a flavorful coconut flour seasoning mix and pan fried to perfection!
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.
Nutrition
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