Pork Panko Garlic Lemon Grill-Fried Chicken
Ingredients
- 2 chicken breasts, sliced horizontally
- 2 eggs (1.2 carbs)
- 1 tablespoon water
marinade:
- 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
Recipe courtesy of our friend: @backporchpaleo
Directions
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.