Paleo Ayam Goreng Berempah (Spiced Fried Chicken)

Experience the bold, aromatic flavors of Southeast Asia with this Paleo Ayam Goreng Berempah (Spiced Fried Chicken) recipe, a healthy twist on a Malaysian classic. Perfectly crispy and golden-brown, these bone-in, skin-on chicken thighs are marinated in a fragrant blend of coconut milk, coconut aminos, ginger, garlic, and warm spices like turmeric, cumin, and coriander. Coated in a light layer of coconut flour and fried to perfection in coconut oil, this dish is entirely paleo-friendly, gluten-free, and dairy-free. With its irresistibly spiced crust and tender, juicy interior, this dish is sure to become a family favorite. Serve it hot with fresh herbs or a side of steamed vegetables for a flavorful meal that’s as wholesome as it is satisfying.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons coconut aminos
• 0.5 cup coconut milk
• 2 tablespoons ginger, peeled and grated
• 4 cloves garlic, minced
• 4 medium shallots, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup coconut flour
• 0.5 cup coconut oil

Directions

Step 1

In a large mixing bowl, combine coconut aminos, coconut milk, ginger, garlic, and chopped shallots to form a marinade.

Step 2

Add the ground coriander, cumin, turmeric, cayenne pepper, salt, and black pepper to the marinade and mix thoroughly.

Step 3

Place the chicken thighs in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 4

Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes before cooking.

Step 5

Heat the coconut oil in a large skillet over medium-high heat.

Step 6

While the oil is heating, take each marinated chicken thigh and dredge it in coconut flour, shaking off any excess.

Step 7

Once the oil is hot and shimmering, carefully add the flour-coated chicken thighs to the skillet, skin side down.

Step 8

Fry the chicken in batches, if necessary, to avoid overcrowding the pan. Cook each piece for about 6-8 minutes on each side, or until the chicken is golden brown and fully cooked through.

Step 9

Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).

Step 10

Once fully cooked, remove the chicken from the skillet and let it drain on a paper towel-lined plate to remove excess oil.

Step 11

Serve the Paleo Ayam Goreng Berempah hot, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(1372.5g)

Amount per serving	% Daily Value*
Calories	3526.6

Total Fat 261.0g	0%
Saturated Fat 139.7g	0%
Polyunsaturated Fat 1.9g
Cholesterol 846mg	0%
Sodium 3708.6mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 30.8g	0%
Total Sugars 29.4g
Protein 216.3g	0%

Vitamin D 0IU	0%
Calcium 233.4mg	0%
Iron 16.8mg	0%
Potassium 3269.8mg	0%

*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.

Source of Calories

Fat: 66.0%

Protein: 24.3%

Carbs: 9.6%