Whole30 Crispy Chicken
Crunchy, flavorful, and completely guilt-free, this Whole30 Crispy Chicken recipe is the ultimate crowd-pleaser for health-conscious food lovers. Featuring tender boneless, skinless chicken thighs coated in a crisp, golden almond flour and arrowroot crust seasoned with garlic powder, onion powder, and paprika, this dish delivers maximum flavor without compromising your dietary goals. A quick pan-fry in coconut oil creates the perfect crunchy exterior, while baking ensures the chicken stays juicy and tender. Ideal for Whole30, paleo, and gluten-free diets, this recipe comes together in under 45 minutes, making it a fantastic choice for busy weeknights. Serve with fresh lemon wedges for a zesty finish that will elevate the dish even further!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup almond flour
- 2 tablespoons arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup coconut oil
- 1 whole lemon wedges (optional for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a shallow dish, combine the almond flour, arrowroot powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of the spices.
In another shallow dish, beat the eggs until well blended.
Pat the chicken thighs dry with paper towels. This will help the coating adhere better.
Dip each chicken thigh first into the beaten eggs, allowing any excess to drip off, and then dredge in the almond flour mixture. Ensure each piece is thoroughly coated, pressing the flour mixture onto the chicken if necessary.
Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken thighs into the skillet. Cook for about 3-4 minutes on each side, or until a golden-brown crust forms.
Transfer the browned chicken thighs to the prepared baking sheet.
Bake in the preheated oven for 15 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the oven and allow it to rest for a few minutes before serving.
Serve the Whole30 Crispy Chicken with lemon wedges for an added burst of flavor, if desired.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 4.5 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 347 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1231 mg | 26% | |
*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.
