Lemon Paleo Chicken Recipe
Paleo Lemon Chicken – This Chinese Lemon Chicken recipe is easy to make and happens to be gluten-free, dairy-free, nut-free and totally paleo-friendly! So fresh and crispy, you won’t believe it’s not deep fried!
Why We Love This Lighter Lemon Chicken Recipe
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. There are few things in life that make me as excited as crunchy and juicy fried chicken… Very few things.
Thankfully, there is no need to deny myself all of that goodness when we can simply swap some ingredients and make a “healthier fried chicken” at home! Today’s recipe is a cleaned-up paleo Lemon Chicken recipe, featuring crispy fried chicken pieces drizzled in a sweet, tangy lemon sauce inspired by your favorite Chinese-American restaurant.
Let’s be clear, this paleo lemon chicken recipe is still fried chicken that’s fried in oil. However, the oils and all other ingredients incorporated are easier for your body to digest than the classic ingredients.
But 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. Perfect for an occasional not-quite-so-good-for-you meal that satisfies that fried food craving!
Ingredients You Need
- Boneless Skinless Chicken Breast – You can use another cut of chicken. However, chicken breast is the easiest to prepare and you don’t have to worry about bones.
- Coconut Aminos – A salty sauce with a buttery finish. This is used to replace soy sauce.
- Dry Sherry – You can make this without sherry but it will take away from the flavor of the dish. Just add an equal portion of chicken broth.
- Arrow Root Powder – This is used for thickening and can be replaced with cornstarch (equal parts) for a non-paleo version.
- Coconut Flour – Naturally gluten-free flour!
- Honey – Unprocessed natural sugar.
- Fresh Lemon Juice – This is to add the lemon flavor to the glaze.
- Fresh Grated Ginger – For a little bit of bite.
- Sea Salt and Black Pepper – To taste!
- Oil – This is for frying… Choose your preferred oil like coconut, almond, or avocado oil.
In the recipe card 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*
How To Make Paleo Chinese Lemon Chicken
- Place the chicken pieces in a bowl and toss them with coconut aminos, sherry, and 2 tablespoons of arrowroot powder. Set aside.
- In a skillet whisk together the honey, lemon juice, grated ginger, water, arrowroot powder, and a pinch of salt. Set the skillet over medium heat and bring to a simmer. Once the mixture has slightly thickened and is bubbly, remove the pan 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. In a small bowl, mix the remaining arrowroot powder (approximately 1/3 cup) with the coconut flour, salt and ground pepper.
Pro Tip: Place a paper towel lined plate close to the skillet for the fried chicken. This will help absorb some of the excess oil to cut down on calories while keeping the chicken crispy.
- 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.
Get the Complete (Printable!) Paleo Lemon Chicken Recipe Below. Enjoy!
Serving Suggestions
When ready to serve, place the hot chicken on a platter and drizzle the warm lemon glaze over the top. Enjoy immediately!
Our Chinese Lemon Chicken Recipe pairs well with paleo fried rice and mango napa cabbage salad for a big, protein-rich meal that is easy on the waistline, yet feels like a splurge!
Or you could keep it simple and just pair with white or brown rice (which is still gluten-free.) The lemon glaze is amazing with rice and brings so much flavor to it. Try our fabulous low carb cauliflower rice for an even healthier meal!
Frequently Asked Questions
Sure! You can swap breasts with chicken thighs for a slightly fattier dish.
This paleo chicken tastes best freshly fried, but leftovers are still super yummy! Transfer the chicken to an airtight container and keep it in the fridge for up to 3-4 days.
I suggest reheating the fried chicken in an air fryer or oven to get it nice and crispy again.
Looking for More Delicious Dishes? Be Sure to Also Try:
- Paleo Cashew Chicken
- Crispy Oven-Fried Chicken
- Smoked Turkey Breast
- Air Fryer Chicken Nuggets (Gluten-Free!)
- Oven Fried Pickles
- Fried Rice from Healthy Nibbles
Get the Complete (Printable!) Paleo Lemon Chicken Recipe Below. Enjoy!
Lemon Paleo Chicken
Ingredients
- 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)
Instructions
- 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!
Kids loved it. I loved it!
Winner!
Made this tonight for dinner and it was delicious! It was a bit too sweet for us so next time I’ll leave the sauce on the side. Still, it was so yummy.
Any success in the oven? I am trying to eliminate grease splatters from frying in the skillet… I’m going to try this in the oven and see how it works out! The sauce looks amazing too!
This was incredibly delicious! Everyone loved it!
Holy moly! This was better than takeout!
Thank you for doing all of the work to adapting this recipe so we can all enjoy it! You’re so right about this time of year being tough about sticking to be healthier. Adding this to my dinner menu for this week.
I was wondering if there was a way to do this in the oven without frying it in oil?
It may not be quite as crispy, but still taste good…I think I’ll experiment, unless you have any suggestions.
Thanks, I can’t wait to try it!
Hi Leslie,
I haven’t tried this recipe in the oven, so I can’t say for sure. If you give it a try, please report back! :)