Whole30 Crispy Southern Fried Chicken Legs
Get ready to savor the irresistible crunch and bold flavors of Whole30 Crispy Southern Fried Chicken Legs! This healthier twist on a classic Southern favorite is coated in a perfectly spiced blend of almond flour and arrowroot powder, ensuring a gluten-free and paleo-friendly delight. Dipped in a luscious mixture of eggs and coconut milk, then fried till golden brown in coconut oil and finished in the oven, these chicken legs achieve that signature crispy texture while remaining juicy and tender inside. With aromatic notes of paprika, garlic, onion, and a subtle kick of cayenne, each bite is a flavor-packed experience. Perfect for meal prep or a comforting Whole30-approved dinner, serve these alongside your favorite compliant sides for the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 8 pieces Chicken legs
- 1 cup Almond flour
- 1 cup Arrowroot powder
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, arrowroot powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
3. In a separate bowl, whisk together the eggs and coconut milk until thoroughly combined.
4. Pat the chicken legs dry with paper towels. This helps the coating adhere better.
5. Dip each chicken leg into the egg and coconut milk mixture, making sure it's fully coated. Allow any excess to drip off.
6. Next, dredge the chicken leg in the almond flour mixture, pressing lightly to adhere. Shake off any excess flour.
7. Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken legs in the skillet. You may need to do this in batches to avoid overcrowding.
8. Fry the chicken legs for about 3 minutes on each side, or until golden brown and crispy. This is just to set the crust; the chicken will finish cooking in the oven.
9. Transfer the browned chicken legs to the prepared baking sheet.
10. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
11. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This helps the juices redistribute.
12. Serve immediately with your favorite Whole30 compliant sides.
Nutrition Facts
Calories |
5352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.9 g | 495% | |
| Saturated Fat | 221.0 g | 1105% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 13.2 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2364 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.
