Paleo Spicy Fried Chicken
Satisfy your cravings for crispy, flavorful fried chicken with this Paleo Spicy Fried Chicken recipe, a healthier take on a classic comfort food. Perfectly seasoned with a bold blend of smoked paprika, garlic powder, onion powder, and a touch of cayenne for that extra kick, this chicken is coated in a gluten-free combination of almond flour, tapioca starch, and coconut flour for a crunchy, golden crust. Fried in avocado oil for a Paleo-friendly touch, each bite boasts a tender, juicy interior with a perfectly crisp exterior. Ready in under an hour, this dish is ideal for family dinners or gatherings. Serve hot with your favorite Paleo dipping sauce or a fresh side salad for a complete meal packed with flavor and texture. Whether you're following a Paleo lifestyle or just seeking a healthier version of spicy fried chicken, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs (bone-in, skin-on)
- 1 cup almond flour
- 1 cup tapioca starch
- 2 tablespoons coconut flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 eggs
- 0.25 cup coconut milk (unsweetened)
- 1 cup avocado oil (for frying)
- 2 tablespoons hot sauce (optional, Paleo-friendly)
Instructions
Pat the chicken pieces dry with paper towels to remove excess moisture. Set aside.
In a shallow mixing bowl, combine almond flour, tapioca starch, coconut flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper. Mix well to create the breading mixture.
In another bowl, whisk the eggs and coconut milk until smooth. If using hot sauce, whisk it into this mixture for extra flavor.
Preheat a large skillet over medium heat and add the avocado oil. Allow the oil to reach about 350°F (175°C) for frying.
Dip each piece of chicken into the egg mixture, ensuring it is completely coated. Let any excess drip off.
Dredge the chicken in the flour mixture, pressing gently to adhere the coating. Repeat until all chicken pieces are coated.
Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken for about 5-7 minutes per side, or until the coating is golden brown and the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite Paleo-friendly dipping sauce or side dishes, and enjoy your crispy, spicy fried chicken!
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.4 g | 559% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 15.9 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 449 mg | 35% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2156 mg | 46% | |
*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.
