Whole30 Crispy Fried Chicken Thighs
Savor the irresistible crunch of perfectly seasoned Whole30 Crispy Fried Chicken Thighs, a paleo-friendly twist on classic comfort food. With a golden almond flour and tapioca starch coating infused with garlic, smoky paprika, and a hint of cayenne, each bite bursts with bold flavor while staying gluten-free and dairy-free. These juicy, bone-in chicken thighs are first bathed in a mix of eggs and almond milk, ensuring the crispy coating adheres beautifully. Shallow-fried in coconut oil to achieve a delectable crust, this quick and easy recipe is ready in just 45 minutes, making it ideal for busy weeknight dinners or meal prepping. Serve alongside roasted vegetables or a vibrant salad for a wholesome, satisfying meal that fits seamlessly into your Whole30 lifestyle.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 cup almond flour
- 1 cup tapioca starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 0.5 cup coconut oil
Instructions
In a large bowl, combine almond flour, tapioca starch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of the spices.
In another bowl, whisk together the eggs and unsweetened almond milk until fully combined.
Pat the chicken thighs dry with a paper towel to ensure the coating adheres well.
Take each chicken thigh, dip it in the egg mixture, allowing the excess to drip off, then dredge it in the seasoned almond flour mixture, pressing gently to ensure the coating sticks.
Heat the coconut oil in a large skillet over medium heat. The oil should be about 1/4 inch deep in the pan. To test if the oil is ready, drop a small bit of the flour mixture into the oil. If it bubbles immediately, the oil is hot enough.
Carefully place the coated chicken thighs skin-side down into the skillet, being careful not to overcrowd the pan. Cook for about 8-10 minutes on each side, ensuring the coating turns golden brown and crispy.
Once cooked through, with an internal temperature reaching 165°F (75°C), remove the chicken thighs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with your choice of Whole30 compliant sides, like a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
4701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.5 g | 417% | |
| Saturated Fat | 143.3 g | 717% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 12.6 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 649 mg | 50% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2352 mg | 50% | |
*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.
