Crispy Lemon Chicken-AIP Diet Friendly

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$0.00 Cooking Fee
Serving Size: 5 ounces
Diets: AIP Diet, Paleo
Recipe adapted from:
Erin Shearer
The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!
https://autoimmunewellness.com/crispy-lemon-chicken/
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https://autoimmunewellness.com/crispy-lemon-chicken/

Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • Season the chicken pieces with salt, then toss with arrowroot powder.
  • Heat the oil in a medium skillet until it shimmers.
  • Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
  • In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
  • In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
  • Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
  • Pour syrup mixture over cooked chicken and toss to coat evenly.
  • Sprinkle zest and green onions over the top before serving.

Cook Times

Active Prep20
Hands-On Cook20
Hands-Off Cook0
Passive0
Total Time40 minutes
Recipe Serving Size6

Ingredients

Ingredients

  • 36 ounce boneless skinless chicken thigh cut into bite-sized pieces
  • 3 teaspoon sea salt
  • 3/4 cup arrowroot starch
  • 3/4 cup avocado oil
  • 3/4 cup water
  • 3 teaspoon arrowroot starch
  • 3 teaspoon gelatin powder
  • 1½ teaspoon wasabi powder *optional
  • 3 lemon zested and juiced
  • 3 tablespoon raw honey

Garnish:

  • 6 stalk green onion thinly sliced
  • lemon zest

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs
Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through.

Nutrition

Calories: 620kcal | Carbohydrates: 26g | Protein: 46g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1372mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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