Whole30 Thai Fried Chicken
Crispy, flavorful, and completely Whole30-compliant, this Thai Fried Chicken is a mouthwatering fusion of bold Southeast Asian flavors and health-conscious cooking. Juicy bone-in, skin-on chicken thighs are marinated in a fragrant blend of creamy coconut milk, coconut aminos, fish sauce, lime juice, and aromatic spices like garlic, ginger, and paprika, ensuring every bite is packed with zest and tenderness. The chicken is then coated in a gluten-free almond flour and tapioca starch mixture, fried to golden perfection in coconut or avocado oil, and garnished with fresh cilantro for a burst of freshness. Perfect for a nutritious and satisfying dinner, this fried chicken pairs beautifully with a side of crisp veggies or a simple green salad. Serve it with lime wedges for a tangy twist, and enjoy this guilt-free comfort food with a healthy, Thai-inspired flair!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup coconut milk (unsweetened, full-fat)
- 2 tablespoons coconut aminos
- 1 tablespoon fresh lime juice
- 1 teaspoon fish sauce (Whole30-compliant)
- 1 teaspoon garlic powder
- 0.5 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 0.5 cup tapioca starch
- 1 cup coconut oil or avocado oil (for frying)
- 2 tablespoons chopped cilantro (for garnish)
- 2 pieces lime wedges (optional, for serving)
Instructions
In a large mixing bowl, combine coconut milk, coconut aminos, lime juice, fish sauce, garlic powder, ground ginger, paprika, sea salt, and black pepper to make the marinade.
Place the chicken thighs into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
In a shallow dish, mix the almond flour and tapioca starch to create the dredging mixture.
Heat the coconut oil or avocado oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for precise frying temperature.
Remove the marinated chicken from the fridge and shake off any excess liquid. Dredge each piece in the almond flour mixture, ensuring it is fully coated.
Carefully place the coated chicken thighs into the hot oil, cooking them in batches to avoid overcrowding the skillet. Fry each side for about 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Garnish the fried chicken with chopped cilantro and serve with lime wedges if desired.
Nutrition Facts
Calories |
4941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.3 g | 558% | |
| Saturated Fat | 283.5 g | 1418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 23.9 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1971 mg | 42% | |
*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.
