Lemon Chicken Recipe (Paleo)
Crispy Paleo Lemon Chicken Recipe, an appealing comfort food you can enjoy, even while your watching your diet!
This time of year, when I’m trying to reset my eating habits, it can be so hard to stay on track. Trigger foods seem to pop up everywhere I look.
Yet what if the trigger foods are revamped, so that I can enjoy them and not torture myself later in the day?
Today I’m sharing a cleaned-up version of my Chinese Lemon Chicken Recipe. Crispy fried chicken pieces drizzled in a sweet tangy lemon glaze.
I’ve substituted all the not-so-healthy ingredients for cleaner items such as honey and coconut flour, so they easily fit into a gluten free and paleo diet.
In the recipe below I also mentioned what I substituted each ingredient for, so that if you’re feeling like a rebel this January, you can make the traditional less-healthy version as well.
Whatever makes you happy. *wink*
Let’s be clear, this paleo recipe is still fried chicken. Fried in oil.
However, the oils and all other ingredients incorporated are easier for you body to digest than the classic ingredients.
This is a great recipe to add to your menu when you need something to satisfy a strong fried food craving. Maybe not every day, but here and there.
You can have dinner parties in January, even if all your guests are toting food journals.
Lemon Chicken Recipe (Paleo)
- 1 pound boneless skinless chicken breast cut into bite-size strips
- 2 tablespoons coconut aminos (instead of soy sauce)
- 1 tablespoon dry sherry
- 1/2 cup arrow root powder, divided (instead of cornstarch)
- 1/2 cup coconut flour (instead of all-purpose flour)
- 1/2 cup honey
- 1/4 cup fresh lemon juice
- 1 teaspoon fresh grated ginger
- Salt and pepper
- Oil for frying (coconut, almond, avocado)
- Place the chicken pieces in a bowl and toss with coconut aminos, sherry, and 2 tablespoons arrow root powder. Set aside.
- In a skillet mix the honey, lemon juice, grated ginger, 2 tablespoon water, 1 tablespoon arrow root powder, and 2 pinches salt. Whisk well. Set the skillet over medium heat and bring to a simmer to thicken. Once the mixture has slightly thickened and is bubbly. Remove from heat to cool.
- Set a large skillet over medium heat and add enough oil to coat the bottom of the pan 1/2 inch deep. Place a paper towel lined plate close to the skillet for the fried chicken. In a small bowl, mix the remaining arrow root powder (approximately 1/3 cup) with the coconut flour. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and toss to mix.
- Once the oil is hot, dredge the chicken pieces in the flour mixture and shake off the excess. Carefully lower half the chicken pieces into the skillet. Fry for 1-2 minutes until golden brown. Then flip each strip with long tongs and fry another 1-2 minutes. Move the chicken to the plate to drain. Repeat with the remaining chicken.
- To serve: Place the chicken on a platter and drizzle the warm lemon glaze over the top. Serve immediately!
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