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These Whole30 Fried Chicken Cutlets are a delicious way to cook up chicken breasts! They are grain free, gluten free, and dairy free.
Do you ever have chicken in your fridge that needs to be used up, but you aren’t sure what to make with it? Enter these super easy, DELICIOUS “fried” chicken cutlets. They are simple to make and the chicken turns out juicy and tender every time. The flavor is also out of this world!
What You Need To Make These Whole30 Fried Chicken Cutlets:
- 1.5 -2 lbs chicken breasts. I used 3 large breasts and cut them in half to form 6 thinner chicken breasts.
- 2 eggs
- Almond flour
- Coconut flour
- Tapioca Flour
- Garlic Powder
- Onion Powder
- Salt, pepper
- Ghee
- Olive Oil
That’s it! These also make a great base for my Chicken Piccata & Chicken Parmesan!
How to make these Whole30 Fried Chicken Cutlets:
Beat the 2 eggs in a shallow bowl. Mix the flours, onion powder, garlic powder, and salt & pepper in another shallow bowl. Pound the 6 chicken breast halves until they are ¼ inch thick.
Heat the ghee and olive oil together over medium heat in a non-stick skillet. I like to use this safer non-stick pan or my well-seasoned Lodge Cast Iron skillet!
Dip each piece of chicken first into the egg to coat, and then into the flour mixture until all sides are coated. Place the chicken cutlets into the pan. You will probably only be able to fit 3 in the pan and will need to work in batches. Cook them for 3-4 minutes per side, then remove them and place on a plate.
Repeat the process with the last 3 pieces of chicken. Feel free to use a paper towel to remove any brown bits from the pan before adding more ghee and olive oil, then place the coated chicken pieces in the pan.
Serve dipped in ranch, ketchup, or topped with gravy (my recipe will be on the blog soon!), or just serve plain!
I served them here with Garlic Cauliflower Mash from my cookbook with Creamy Spinach Casserole (also coming to the blog soon). Delish!
If you make these Whole30 Fried Chicken Cutlets, make sure to tag me on Instagram so I can see!
And if you try them and love them, a rating and review on the blog would mean the world. Enjoy!
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Whole30 Fried Chicken Cutlets
Ingredients
- 1.5-2 lbs chicken breasts, I used 3 large chicken breasts and cut them in half to create 6 thinner breasts
- 2 eggs
- ¾ cup almond flour
- 3 tbsp coconut flour
- 3 tbsp tapioca flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ¼ tsp black pepper
- 2 tbsp ghee
- 2 tbsp olive oil
Instructions
- Cut your chicken breasts in half to create 6 thinner chicken breasts. Pound them down to ¼ inch thickness.
- Beat the eggs in a shallow bowl. Combine the flours, onion powder, garlic powder, salt, and pepper in another shallow bowl and mix well.
- Heat 1 tbsp ghee and 1 tbsp olive oil in a non stick pan over medium heat. Dip each piece of chicken into the egg, then into the flour mixture to coat, then place it into the pan. Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes. If you notice them getting too browned, turn down the heat a bit. Remove the chicken to a plate, and add the remaining tbsp of ghee and olive oil to the pan. Repeat the process with the remaining 3 chicken cutlets.
- When they are all done, serve as-is, or with ranch, ketchup, or gravy! Enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Absolutely delicious! It tasted better than fried chicken and is healthier. Adding this to my Whole30 rotation. 🙂
As a side note, I thought I had tapioca flour and didn’t, so I subbed with arrowroot flour. It worked really well!
This has quickly become a family favorite! I have PICKY kids and they gobble this up.
These were delicious. My picky kids loved them and can’t wait for me to make them again!
Best paleo cutlets ever!
Love this chicken!!
Thank you for sharing
Thank you! So glad you love it!
Is there any substitute for almond flour?
I haven’t tested it without it – you could try equal parts coconut flour and tapioca!
I typically only use almond flour. Curious why you use three different floors?
These were divine. Best paleo ones I’ve made…and Ive tried a lot!
Yay! Thanks so much, Emily!
I made this recipe last night and it was a hit!! The seasonings were perfect!
Run out of tapioca and local stores don’t have it either (pandemic life). What can I substitute it with?
I was wondering the same thing! I found this on Google.
6 Convenient Tapioca Starch Substitutes:
Cornstarch. Cornstarch makes a great replacement for tapioca flour and is easily accessible. …
Cassava flour. …
Potato starch. …
All-purpose flour. …
Arrowroot. …
Rice flour.
Hi sorry for the delay on this! You can just use extra coconut flour in its place!