Paleo breaded chicken is an all time favorite in my house and something I make about once a week. This is such an easy meal. I serve these cutlets with a big salad and some roasted potatoes.
Jump to RecipeThis breading is perfect for anything that you would be using a “typical” breading for.
Make a batch of my paleo breading mix. This breading can be used to make my Fried Calamari, to make chicken cutlets, chicken nuggets, fried shrimp, or even fried zucchini.
Quick tip.
I like to make extra of this breading and keep in the freezer to have ready for a quick meal.
Ingredients
- Chicken cutlets
- Eggs
- Paleo breading
- Avocado oil
- Salt
Let the chicken chill in the refrigerator for 1 hour after they are breaded.
Let’s make the breaded chicken.
- Prep a parchment lines sheet pan to place the breaded chicken on. Beat egg in a bowl. Get your breading ready by placing in a shallow dish.
- Dip each chicken cutlet in to the egg mix, then into the breading and coat on all sides. Place on parchment lined baking sheet. Continue with all of your cutlets. Place in the refrigerator for 1 hour to let the breading set.
- In a large cast iron, heat avocado oil. You want to have enough to coat the bottom of the pan and come up the sides a little bit. The amount of oil you need will depend on the size of your pan. But, figure about 3/4 cup.
- Finally, fry each of your chicken cutlets for 3-4 minutes on each side, until golden brown and cooked through. Take cutlets out and place on a paper towel lined plate. Sprinkle with salt. Enjoy!
Paleo Breaded Chicken
4
people25
minutes15
minutesIngredients
4 chicken cutlets If you cannot find chicken cutlets, get two chicken breasts and cut them in half, giving you four pieces. Then pound each piece out on parchment paper so that you have a thin cutlet.
2 eggs, beaten
1 cup paleo breading mix
3/4 cup avocado oil
salt to taste
Directions
- Prep a parchment lined baking sheet pan to place the breaded chicken on. Beat eggs in a large bowl. Get your breading ready by placing in a shallow dish.
- Dip each chicken cutlet in to the egg mix, then into the breading and coat on all sides. Place on parchment lined baking sheet. Continue with all of your cutlets. Place in the refrigerator for 1 hour to let the breading set.
- In a large cast iron, heat your avocado oil. You want to have enough to coat the bottom of the pan and come up the sides a little bit. The amount of oil you need will depend on the size of your pan, but figure about 3/4 cup.
- Fry each of your chicken cutlets for about 3-4 minutes on each side, until golden brown. Take cutlets out and place on a paper towel lined plate and sprinkle with salt.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 357kcal
- Fat: 15.5g
- Saturated Fat: 2.8g
- Cholesterol: 191mg
- Sodium: 532mg
- Potassium: 689mg
- Carbohydrates: 11g
- Fiber: 0.7g
- Sugar: 1g
- Protein: 40.9g
- Vitamin A: 8.5mcg
- Vitamin C: 2mg
- Calcium: 48mg
- Iron: 2mg
- Vitamin D: 0.6mcg
- Vitamin E: 0.6mg
- Vitamin K: 1.4mcg
- Thiamin: 0.3mg
- Riboflavin: 0.3mg
- Niacin: 18.7mg
- Vitamin B6: 1.3mg
- Vitamin B12: 0.6mcg
- Folate: 33.2mcg
- Pantothenic Acid: 2.8mg
- Phosphorus: 425mg
- Magnesium: 53mg
- Zinc: 1mg
- Selenium: 64.9mcg
- Copper: 0.1mg
- Manganese: 0.2mg
I always make extra cutlets when I make paleo breaded chicken. They are great to have on hand for a quick lunch.
One of my favorite lunches is to make a buffalo chicken salad. I start by cutting the chicken in to bite size pieces. Next, toss with paleo buffalo sauce. Place whatever lettuce is on hand in a bowl. Throw in some sliced cucumbers and shredded carrots. Place the chicken over top. Drizzle on paleo ranch and sprinkle with sliced green onions.
I hope you enjoy this recipe.
