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This Paleo “Breaded” Chicken Really Shook Some Things Up!
Okay, if you are looking for crispy, juicy, perfect, paleo (yes paleo) breaded chicken cutlets, I got you boo-boos. First of all, let’s just say we are just over halfway through Whole30. And let me tell you… things are getting booooring. I mean there is only so many ways you can have sweet pos. But then, I thought to myself… Why can’t I whip up a crispy chicken. So that’s what I did. Say hello to Paleo Breaded Chicken over Lemony Spaghetti Squash. And yes, lemony is my technical term.
Making these Paleo Breaded Chicken Cutlets are a Breeze!
First things First, you need set up your dredging station!
In the lower left-hand corner is tapioca flour, to the right is halved chicken breasts seasoned with salt and pepper, the upper right hand corner is an egg wash, and last but not least- the upper left corner is the final almond flour breading! Check out these pics below that show the steps!
Dredge Seasoned Halved Chicken Breast in Tapioca Flour
Then Dip in Egg Wash
The Final Coating is Your Almond Flour Italian Seasoning “breading”
After, you wanna fry these babies up in some coconut oil. The result?! Pure paleo goodness! Honestly, you will not even realize they are paleo. They are that good!
Tools you need for this Paleo Breaded Chicken
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!
Paleo Breaded Chicken Over Lemony Spaghetti Squash
Ready for the juiciest paleo breaded chicken?! Well get ready because this dinner is about to blow your mind. Served over lemony spaghetti squash, it's a dream!
- 1/2 cup Coconut Oil
- 1 Pound of Chicken, cut in half and pounded to 1/2 inch thickness
- 3/4 cup Tapioca Flour
- 1 cup Almond Flour
- 1 tbsp Italian Seasoning
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 Egg
- 2 tbsp Almond Milk
- Spaghetti Squash:
- 2 clove Garlic, miced
- 2 Spaghetti Squash, cut in half and seeded
- 1 Lemon
- 2 tbsp Caper
- 1 cup Spinach
- Salt and Pepper
- Olive Oil
- 1/4 cup Parsley, chopped
Preheat Oven to 400 degrees
Add olive oil, salt, and pepper to inside of cut and seeded spaghetti squash. Roast upside down in preheated oven for about 40 minutes. Remove from oven, set aside. Leave oven on. Using a fork scrape out cooked spaghetti squash into bowl.
Take out 3 shallow bowls or plates. Add tapioca flour in one, an egg and almond milk in the second (beat together and add a pinch of salt), and almond flour, Italian seasoning, onion powder, garlic powder, red pepper flakes, and 1 tsp salt to the last one (whisk together).
Season the chicken with salt and pepper. Dredge chicken in tapioca flour until it is completely covered. Dip into beaten egg wash. Coat with almond flour and seasonings. Set aside on to plate.
In a large frying pan, turn on heat on medium add 2 tbsp olive oil and minced garlic, stir and cook until fragrant. Add lemon juice and capers. Cook down liquid by half. Add in spaghetti squash and cook by taking tongs and mixing. Once heated through, add spinach and turn off heat. Mix together. Cover and set aside.
In cast iron skillet, melt coconut oil until hot. Once hot (test by adding a little extra breading to oil, if it sizzles it's ready), add breaded chicken to oil and cook until golden brown on one side, flip and repeat until golden all over. Temp the chicken to make sure that it is 165 degrees. If it isn't, pop into oven for about 5-10 minutes until it reaches 165 degrees.
Serve paleo breaded chicken over lemony spaghetti squash and enjoy!