Paleo Crispy Air Fried Chicken Thighs
Experience the ultimate guilt-free indulgence with these Paleo Crispy Air Fried Chicken Thighs—a perfect balance of crunch and flavor in every bite! This easy, healthy recipe swaps traditional breading for a gluten-free coating of almond and coconut flours, infused with smoky paprika, garlic, and onion powder for a savory kick. The air fryer ensures irresistibly crisp skin while keeping the chicken juicy and tender inside, all without the need for excessive oil. Ready in just 40 minutes, this Paleo-approved meal is perfect for weeknight dinners or meal prep. Serve these golden-brown thighs with a crisp salad or roasted veggies for a satisfying, grain-free delight your whole family will love!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 0.25 cup coconut flour
- 0.5 cup almond flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 2 tablespoons unsweetened almond milk
- olive oil spray
Instructions
Preheat your air fryer to 380°F (193°C).
In a shallow bowl, combine coconut flour, almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.
In another bowl, whisk together the egg and almond milk until smooth.
Pat chicken thighs dry with a paper towel to ensure crispiness and dip each thigh first in the egg mixture, allowing excess to drip off.
Then coat each thigh in the flour mixture, pressing down to ensure a good coating.
Spray the coated chicken thighs lightly with olive oil spray on all sides to enhance crispiness.
Place the chicken thighs in the air fryer basket in a single layer. Cook in batches if necessary to avoid overcrowding.
Cook for 12-15 minutes on one side, then flip the thighs and cook for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown and crispy.
Remove the chicken thighs from the air fryer and let them rest for 5 minutes before serving to allow the juices to redistribute.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 4.7 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1727 mg | 37% | |
*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.
