Paleo Boneless Fried Chicken
Craving crispy fried chicken without compromising your paleo lifestyle? Enter this irresistible Paleo Boneless Fried Chicken recipe! Made with tender chicken breast strips and coated in a flavorful blend of almond flour, tapioca starch, and spices like paprika and cayenne pepper, this dish delivers all the crunch and savoriness you love, minus the grains and dairy. The double-dip method in coconut milk and eggs ensures a perfectly crisp coating, while coconut oil brings irresistible richness to every bite. Ready in just 35 minutes, this gluten-free, paleo-friendly fried chicken is perfect for weeknight dinners or weekend indulgence. Serve it hot with your favorite paleo dipping sauce or alongside fresh veggies for a complete and guilt-free meal!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup almond flour
- 1 cup tapioca starch
- 2 large eggs
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 0.5 cup coconut oil
Instructions
Cut the boneless, skinless chicken breasts into even-sized strips or nuggets for uniform cooking.
In a shallow dish, combine the almond flour, tapioca starch, garlic powder, onion powder, paprika, sea salt, black pepper, and cayenne pepper. Mix well to ensure the seasoning is evenly distributed.
In a separate bowl, whisk together the eggs and coconut milk until fully blended.
Dip each piece of chicken into the egg mixture, ensuring it is fully coated, then transfer to the almond flour mixture. Press the flour mix onto the chicken to create an even coating. Repeat for all pieces of chicken.
In a large skillet over medium heat, melt the coconut oil until hot but not smoking.
Carefully place the coated chicken pieces in the skillet, cooking in batches if necessary to avoid overcrowding.
Fry the chicken for 3-4 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the fried chicken from the skillet and place on a paper towel-lined plate to drain any excess oil.
Serve immediately while hot and crispy. Enjoy with your choice of paleo-friendly dipping sauce or side.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
