Since our family went gluten-free I am constantly looking for ways to modify our favorite meals. This one happened by chance but tasted a lot like Kentucky Fried Chicken™ coating. Yum!

Nancy Ball


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.

  • Dredge pork chops in the coconut flour mixture until coated on both sides.

  • Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.

Cook's Note:

If using an electric skillet, heat to 375 degrees F (190 degrees C).

Nutrition Facts

295 calories; 18.5 g total fat; 71 mg cholesterol; 207 mg sodium. 8.8 g carbohydrates; 22.8 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was tasty and DH approved so it was a success! Better start these chops off at medium-low because once the skillet gets hot the coating will burn. I made the recipe as directed except I left out the sugar so it would be Whole30 compliant and I used avocado oil for its neutral flavor. The coating was more than enough for 8 large chops. Cooking time is dependent on the thickness of the chops. Overall good flavor and I would like to try it on chicken but it's not quite like the famous restaurant chain. Satisfyingly brown much better than a "naked" chop! Thanks for the idea! Read More