Paleo Fried Chicken with Gravy
Indulge in the ultimate comfort food with a healthy twist—Paleo Fried Chicken with Gravy. This gluten-free, grain-free recipe features tender chicken thighs coated in a flavorful blend of almond flour, coconut flour, and warming spices like paprika, garlic, and onion powder. Fried to golden perfection in coconut oil, the chicken is paired with a rich, velvety paleo gravy made with chicken broth, tapioca flour, and nutritional yeast for a creamy finish without any dairy. Perfect for paleo enthusiasts or anyone looking for a wholesome take on a classic dish, this recipe is easy to make and ready to serve in under an hour. Whether it’s a hearty dinner for the family or a special treat for yourself, this crispy fried chicken with savory gravy is guaranteed to satisfy.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 cup Almond flour
- 1 cup Coconut flour
- 0.5 cup Arrowroot starch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
- 1 cup Chicken broth
- 2 tablespoons Tapioca flour
- 2 tablespoons Nutritional yeast
Instructions
In a mixing bowl, combine the almond flour, coconut flour, arrowroot starch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another bowl, whisk together the eggs and coconut milk until fully combined.
Heat the coconut oil in a large skillet over medium-high heat.
Dip each chicken thigh first into the egg mixture, allowing any excess to drip off, then coat it thoroughly with the flour mixture.
Place the coated chicken thighs into the hot skillet and cook for about 6-8 minutes on each side, until golden brown and cooked through.
Remove the chicken from the skillet and place on a wire rack or paper towels to drain any excess oil.
To make the gravy, in a small saucepan, heat the chicken broth over medium heat.
Whisk in the tapioca flour and nutritional yeast to the broth, whisking continuously until the mixture thickens into a gravy consistency.
Season the gravy with salt and pepper to taste.
Serve the fried chicken hot, topped with the paleo gravy.
Nutrition Facts
Calories |
5091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.2 g | 467% | |
| Saturated Fat | 227.4 g | 1137% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 23.8 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 459 mg | 35% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2983 mg | 63% | |
*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.
