Whole30 Classic Deep Fried Chicken
Crispy, golden, and irresistibly flavorful, this Whole30 Classic Deep Fried Chicken is a game-changer for healthy comfort food enthusiasts! Perfectly seasoned with garlic powder, smoked paprika, and a blend of almond and tapioca flour, this gluten-free and paleo-friendly recipe delivers the crunch you love without the guilt. Marinated in a rich coconut milk and apple cider vinegar base, each piece is tender, juicy, and packed with savory goodness. Fried to perfection in heart-healthy avocado or olive oil, this recipe proves that indulgence can meet wholesome eating goals. Whether you're following Whole30 or just craving a homemade fried chicken feast, this dish is sure to become a family favorite that takes center stage at dinner.
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Recipe Information
Ingredients
- 2 pounds chicken pieces (legs, thighs, wings, or breasts)
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 2 pieces large eggs
- 1 cup almond flour
- 0.5 cup tapioca flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups olive oil or avocado oil for frying
Instructions
Begin by preparing the chicken. Pat the chicken pieces dry with paper towels to remove any excess moisture, ensuring they will fry up crispy.
In a large mixing bowl, combine the coconut milk and apple cider vinegar. Stir to mix well, then let it sit for a minute or two to thicken slightly.
Whisk the eggs into the coconut milk mixture until thoroughly combined.
In a separate shallow bowl, mix together the almond flour, tapioca flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your coating mixture.
Dip each piece of chicken first into the coconut milk and egg mixture, allowing any excess to drip off, then dredge it in the almond and tapioca flour mixture. Press lightly to ensure the coating adheres.
Heat the olive oil or avocado oil in a deep frying pan or cast-iron skillet over medium-high heat. The oil should be about 1/4-inch deep in the pan.
Once the oil is hot (about 350°F, which you can test by dropping in a bit of the flour mixture to see if it sizzles), carefully place the chicken pieces into the pan. Avoid crowding the pan to maintain the oil temperature.
Fry the chicken in batches for about 12-15 minutes per side, until golden brown and the internal temperature reaches 165°F. Adjust the heat as necessary to maintain a steady frying temperature.
Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.
Allow the fried chicken to rest for a few minutes before serving, which helps keep it juicy.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 830 mg | 18% | |
*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.
