Paleo Crispy Fried Chicken Thighs
Savor the irresistible crunch of Paleo Crispy Fried Chicken Thighs, a mouthwatering twist on a classic comfort food that's both gluten-free and grain-free. Perfectly seasoned with a blend of garlic powder, paprika, thyme, and onion powder, these bone-in, skin-on chicken thighs are coated in almond flour and tapioca starch for a delightfully crisp texture. Whisked eggs and creamy coconut milk create the ideal base for flawless adherence, while coconut oil ensures a golden, crunchy finish during frying. Ready in just under an hour, this paleo-friendly recipe is perfect for those craving indulgent fried chicken without compromising their dietary goals. Pair it with a fresh salad or your favorite sides for a wholesome meal that’s packed with flavor and sure to impress!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs, bone-in and skin-on
- 1.5 cups Almond flour
- 0.5 cup Tapioca starch
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
Instructions
In a large mixing bowl, combine almond flour, tapioca starch, sea salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Mix well to ensure even distribution of the spices.
In a separate bowl, whisk together the eggs and coconut milk until smooth and fully combined.
Pat the chicken thighs dry with paper towels to ensure crispiness and coat each piece in the egg and coconut milk mixture, shaking off any excess.
Dip the chicken into the almond flour mixture, ensuring that each piece is thoroughly coated. Place the coated chicken thighs on a plate or baking sheet.
In a large skillet, heat the coconut oil over medium heat until it reaches about 350°F (175°C), or until a small piece of the almond mixture sizzles when dropped into the oil.
Carefully place the chicken thighs skin-side down into the hot oil. Cook in batches if necessary to prevent overcrowding in the pan.
Fry the chicken for about 15-20 minutes on each side, or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Adjust the heat as needed to maintain a steady fry without burning the coating.
Remove the chicken thighs from the oil and let them rest on a paper towel-lined plate to absorb any excess oil.
Serve the crispy Paleo fried chicken hot with your choice of sides or a fresh salad!
Nutrition Facts
Calories |
6239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.2 g | 628% | |
| Saturated Fat | 244.9 g | 1224% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.4 g | ||
| Protein | 311.3 g | 623% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 559 mg | 43% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3248 mg | 69% | |
*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.
