Paleo Thai Fried Chicken
Elevate your fried chicken game with this irresistible Paleo Thai Fried Chicken recipe, where bold Southeast Asian flavors meet wholesome, grain-free ingredients. Marinated to perfection in a zesty blend of coconut aminos, lime juice, fish sauce, garlic, and ginger, the chicken bursts with tangy, umami-rich notes. Coated in a crispy almond flour and arrowroot starch crust, then fried to golden brown in nutrient-rich coconut oil, this dish offers that signature crunchy exterior while staying true to Paleo guidelines. Perfect for a dinner that feels indulgent yet nourishing, this recipe pairs beautifully with fresh cilantro garnish for a final flourish. Enjoy it as a protein-packed centerpiece or a delectable appetizer that's sure to impress.
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Recipe Information
Ingredients
- 2 pounds chicken drumsticks or thighs
- 1 cup coconut aminos
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 4 cloves minced garlic
- 1 teaspoon ground ginger
- 1 teaspoon chili flakes
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 whole eggs
- 0.5 cup coconut oil (or avocado oil)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Place the chicken in a large bowl or resealable plastic bag.
In a mixing bowl, whisk together coconut aminos, lime juice, fish sauce, minced garlic, ground ginger, and chili flakes to create the marinade.
Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
In a shallow bowl, combine almond flour, arrowroot starch, sea salt, and black pepper.
Crack the eggs into another shallow bowl and whisk until smooth.
Heat the coconut oil in a large skillet over medium heat. The oil should be hot but not smoking.
Remove the chicken from the marinade and pat each piece dry with paper towels (to avoid splattering).
Dip each piece of chicken into the egg mixture, then coat it thoroughly in the almond flour mixture.
Carefully place the coated chicken into the hot oil. Cook in batches to prevent overcrowding.
Fry chicken for 6-8 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken and place it on a wire rack or paper towel-lined plate to drain excess oil.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 10118 mg | 440% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 53.3 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 448 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2413 mg | 51% | |
*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.
