Paleo Crispy Southern Fried Chicken Legs
Get ready to indulge in the irresistible crunch and flavor of **Paleo Crispy Southern Fried Chicken Legs**, a healthier twist on a classic comfort food favorite! Perfectly seasoned with a mouthwatering blend of paprika, garlic, onion powder, and cayenne, these golden-brown chicken legs are coated in a gluten-free almond and coconut flour mixture, ensuring a crispy texture that’s totally paleo-friendly. The chicken is fried to perfection in nutrient-rich coconut oil, giving it a delightful crunch while keeping it free of grains, dairy, and unhealthy fats. Whether served alongside paleo-friendly sides like mashed cauliflower or a vibrant salad, this quick and satisfying dish—ready in just 35 minutes—is sure to become a family favorite. Perfect for anyone craving that Southern fried chicken experience while sticking to a clean-eating lifestyle!
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 1 cup almond flour
- 0.5 cup coconut flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 large eggs
- 0.5 cup coconut milk
- 1 cup coconut oil
Instructions
Rinse and pat dry the chicken legs with paper towels.
In a large bowl, mix together almond flour, coconut flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another bowl, whisk together the eggs and coconut milk until well combined.
Dip each chicken leg into the egg mixture, allowing any excess to drip off, then coat thoroughly in the flour mixture. Press the flour mix onto the chicken to ensure it adheres well.
Heat the coconut oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place the chicken legs into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 10 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Remove the fried chicken legs and place them on a wire rack over a baking sheet to drain excess oil.
Serve hot, optionally with paleo-friendly sides such as mashed cauliflower or a fresh salad.
Nutrition Facts
Calories |
4769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.3 g | 512% | |
| Saturated Fat | 230.9 g | 1154% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 18.4 g | ||
| Protein | 220.5 g | 441% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 437 mg | 34% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2741 mg | 58% | |
*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.
