Whole30 Spicy Fried Chicken
Craving crispy, golden fried chicken that fits your Whole30 lifestyle? This Whole30 Spicy Fried Chicken is a game-changer for clean eating without compromising flavor. Made with bone-in, skin-on chicken thighs or drumsticks, this recipe swaps traditional breading for a gluten-free mixture of almond flour and arrowroot powder, seasoned with bold spices like cayenne, paprika, garlic powder, and onion powder. A dunk in egg and coconut milk creates a perfectly crisp coating that fries up beautifully in nutritious avocado oil. With just 20 minutes of prep time and 30 minutes of cooking, this irresistibly spicy, paleo-friendly fried chicken is perfect for weeknight dinners or game-day gatherings. Serve it hot with your favorite Whole30-approved sides for a meal that's as satisfying as it is healthy! Keywords: Whole30 fried chicken, gluten-free fried chicken, paleo crispy chicken.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs or drumsticks (bone-in, skin-on)
- 1 cup Almond flour
- 1 cup Arrowroot powder
- 2 large Eggs
- 0.25 cup Coconut milk (unsweetened)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 cup Avocado oil (for frying)
Instructions
Rinse and pat dry the chicken pieces. Set aside.
In a shallow bowl, combine almond flour, arrowroot powder, garlic powder, onion powder, paprika, cayenne pepper, sea salt, and black pepper. Mix well.
In another shallow bowl, whisk together the eggs and coconut milk until fully combined.
Heat the avocado oil in a deep skillet or cast-iron pan over medium heat. The oil should be about 1/4 inch deep and reach 350°F for frying.
Dredge each piece of chicken in the egg-coconut milk mixture, making sure it's fully coated.
Transfer the chicken piece to the almond flour mixture and coat it thoroughly, pressing the flour mixture onto the chicken to ensure it adheres well.
Carefully place the coated chicken into the hot oil, frying 3-4 pieces at a time to avoid overcrowding the pan.
Fry the chicken for 6-7 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F.
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Repeat the frying process with the remaining chicken pieces.
Serve hot and enjoy your crispy, spicy Whole30 fried chicken!
Nutrition Facts
Calories |
5864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.8 g | 589% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 5557 mg | 242% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 6.0 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 502 mg | 39% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2198 mg | 47% | |
*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.
