Our Paleo Family

Crispy Nut-Crusted Chicken (Paleo and Whole 30)

We have been trying to incorporate more white meat chicken into our meals. Since we are eating so much protein, it can’t all be high fat red meat and bacon. I know those aren’t the bad guys the nutrition “experts” say they are, but even so, moderation is key here.

The problem with white meat chicken, well, there are many, but one of them is that it’s a pretty bland meat. You have to jazz it up to give it flavor and work hard to keep it moist.

This recipe achieves both of those goals: full of flavor and not at all dry. My whole gang cheered over this one.

And don’t discount the squeeze of lemon at the end. Unless you absolutely hate lemon, that hit of acidity is a great balance to this dish.

This one will be in our weekly rotation for sure!

Crispy Nut-Crusted Chicken (Paleo and Whole 30)
Print Recipe
No boring chicken breasts here! Just crispy, nutty coating with lots and lots of flavor!
Servings
4-6 servings
Cook Time
45-60 minutes
Servings
4-6 servings
Cook Time
45-60 minutes
Crispy Nut-Crusted Chicken (Paleo and Whole 30)
Print Recipe
No boring chicken breasts here! Just crispy, nutty coating with lots and lots of flavor!
Servings
4-6 servings
Cook Time
45-60 minutes
Servings
4-6 servings
Cook Time
45-60 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non-stick skillet over medium heat. Add ghee and swirl to coat bottom of pan. Add minced shallot, a sprinkle of salt and stir. Cook until soft and slightly browned, about 5 minutes.
  2. Stir in minced garlic and cook until fragrant, 30 seconds to one minute.
  3. Stir in finely chopped nuts and coconut. Stir frequently until toasted and golden brown, about 5 minutes. Transfer this crumb mixture to a shallow dish. Stir in lemon zest, thyme, 1/2 tsp. salt and a few grinds of black pepper. Set aside.
  4. In a second shallow dish, beat egg, water and dijon together.
  5. Add arrowroot to a third shallow dish.
  6. Heat oven to 225 degrees. Place a wire rack in a rimmed baking sheet and set aside.
  7. Cover chicken with plastic wrap and pound to an even thickness. You want each piece of chicken to be approximately 1/2 inch thick all over. Alternatively, you can slice each piece of chicken horizontally to achieve thin, even pieces. Season chicken with a sprinkle of salt and pepper on both sides.
  8. Wipe skillet clean with a paper towel. Add two tablespoons of bacon fat (or other cooking fat of your choice) and heat to medium high.
  9. Working with one piece of chicken at a time, dredge each breast in arrowroot, shake off excess, coat with egg mixture, allow excess to drip off, then place in nut coating mixture. Press coating onto both sides so it adheres.
  10. Place two chicken breasts in skillet at a time and brown well on each side. This takes 3 to 5 minutes per side. Once browned, place on wire rack and keep warm in oven. Wipe skillet clean with a paper towel, add remaining two tablespoons of cooking fat and brown the remaining pieces of chicken.
  11. Serve with a wedge of lemon.
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