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Pork Panko Garlic Lemon Grill-Fried Chicken

  • 2 chicken breasts, sliced horizontally
  • 2 eggs (1.2 carbs)
  • 1 tablespoon water


  • ½ cup fresh lemon juice
  • ½ cup avocado oil
  • 1 teaspoon fresh chives, finely chopped
  • ½ tsp garlic powder
  • ¼ tsp Redmond Real Salt
  • zest of 1 lemon

panko crust:

  • 1 3oz package Pork Panko
  • ¼ cup coconut flour (6 carbs)
  • 1 teaspoon fresh chives, finely chopped
  • ½ teaspoon garlic powder
  • ¼ teaspoon Redmond Real Salt

cream sauce:

  • 4 oz cream cheese
  • ¼ cup chicken broth
  • juice from ½ a lemon
  • 1-2 cloves garlic, finely diced
  • ½ teaspoon fresh chives, finely chopped
  • salt and pepper to taste
Pork Panko Garlic Lemon Grill-Fried Chicken

Recipe courtesy of our friend: @backporchpaleo

Step 1

After cutting chicken horizontally, lightly pound between two pieces of plastic so that they are an even thickness. You can use a small pan, rolling pin or meat mallet - no need to pound too much, once chicken is sliced this way it can tear easily.

Step 2

Combine all marinade ingredients in a mason jar, shake well to combine. Place chicken in a zipper bag and pour marinade. Seal and let marinade for 30 minutes to a couple hours.

Step 3

Meanwhile, place all crust ingredients in a shallow bowl, fluff to combine. Place eggs and water in another shallow bowl, whisk to combine.

Step 4

When ready to grill, remove chicken from marinade (toss the marinade.) One at a time, dip chicken in the egg mixture, remove and let excess drip back into the plate. Next, put chicken in panko/flour mixture and coat both sides, pressing in if you need to so you have a nice coating. Repeat with remaining chicken pieces.

Step 5

Place chicken on a preheated grill and cook until done.

Step 6

While chicken grills, place all sauce ingredients in a small pan over medium heat, whisking occasionally until cream cheese is melted and sauce is smooth. Taste and adjust salt and pepper to taste.

Step 7

Remove chicken from grill and serve with warm sauce.