Crispy Lemon Chicken

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While this recipe will work amazingly with either boneless chicken breast or thigh, thighs are my favorite, especially here. The starch coating guarantees a juicy and crispy bite even with notoriously dry breast meat though.

Succulent chicken aside, the best part of this recipe is the bright and tangy lemon sauce. It’s a sweet and sticky dupe from my favorite pre-AIP Thai places in my hometown, but made totes AIP!

Serve on some fried cauliflower rice and garnish with a heavy handful of thinly sliced green onions and reserved lemon zest. Don’t love lemons, its totally different but just as tasty with another citrus like clementines or oranges.

Crispy Lemon Chicken
Prep time
Cook time
Total time
Serves: 2 servings
  1. Season the chicken pieces with salt, then toss with arrowroot powder.
  2. Heat the oil in a medium skillet until it shimmers.
  3. 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.
  4. In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
  5. In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
  6. Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
  7. Pour syrupy mixture over cooked chicken and toss to coat evenly.
  8. Sprinkle zest and green onions over the top before serving.


About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!


  • Erin T says

    Yum – I’m looking forward to trying this! Do you serve the sauce on the side or toss the chicken in the sauce before serving?

    • Erin Shearer says

      Hi Erin! I toss the two together in a big bowl right before serving. You could definitely serve it on the side as a dipping sauce, but I really like it all over the nooks and crannies of that craggy chicken!

  • Keena says

    I wonder if this would cook nicely in an air fryer.

    • Erin Shearer says

      Hey Keena- I think it would if you mist the chicken pieces in something like avocado oil before hand, I’d love to test it that way but my air fryer bit the dust from over use and I haven’t had a chance to replace it yet.

  • SHANNON says

    For step 1, does it use the 1/4 cup arrowroot or the 1 tsp of arrowroot?

    • The 1/4 cup measure for the arrowroot is for coating the chicken, the 1 teaspoon measure is for thickening the sauce.

  • Laura Hughes says

    Is this suitable for gaps?

    • Mickey Trescott says

      Hi Laura! We don’t focus on GAPS recipes here, so I’m not sure!

  • Frank says

    Hi, what is the point of the gelatin powder?

    • Mickey Trescott says

      Hi Frank! This isn’t my recipe, but gelatin is usually used as a thickener.

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