Paleo Pan Fried Chicken
Sink your teeth into the irresistible flavors of Paleo Pan Fried Chicken, a healthier twist on a comfort-food classic that's perfect for anyone following a Paleo lifestyle. This gluten-free recipe pairs a crispy, golden-brown coating made from almond and coconut flours with the rich, juicy goodness of chicken thighs, all seasoned to perfection with paprika, garlic powder, and onion powder. The chicken is pan-fried in nutrient-rich coconut oil for added flavor and an irresistible crunch, while a splash of coconut milk in the batter ensures tenderness. Ready in under 40 minutes, this protein-packed dish is easy to prepare and comes with a zesty touch thanks to fresh lemon wedges served on the side. Perfect for weeknight dinners or casual gatherings, this Paleo-friendly chicken recipe will leave your taste buds craving more!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large egg
- 0.25 cup coconut milk
- 4 tablespoons coconut oil
- 4 pieces lemon wedges
Instructions
Pat the chicken thighs dry with paper towels to remove any excess moisture and set aside.
In a shallow dish, combine the almond flour, coconut flour, sea salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure even distribution of the seasoning.
In another shallow bowl, whisk together the egg and coconut milk until well blended.
Dip each chicken thigh into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to adhere the coating.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, carefully add the chicken thighs to the skillet, skin-side down. Do not overcrowd the skillet; cook in batches if necessary.
Fry the chicken for about 7-10 minutes on one side, until golden brown and crispy. Flip and cook the other side for another 7-10 minutes, or until the chicken is fully cooked through and registers an internal temperature of 165°F.
Remove the chicken from the skillet and place on a wire rack or paper towel-lined plate to drain any excess oil.
Serve hot with lemon wedges for squeezing over the top before eating.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 11.2 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1892 mg | 40% | |
*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.
