Paleo Crispy Fried Chicken Thighs
Indulge in the ultimate comfort food made clean with this Paleo Crispy Fried Chicken Thighs recipe! These golden-brown, bone-in chicken thighs are coated in a savory blend of almond flour, tapioca starch, and aromatic spices like garlic powder, paprika, and thyme for a perfectly crunchy, gluten-free crust. Dipped in a creamy egg and coconut milk mixture, each piece is fried to perfection in heart-healthy coconut oil, delivering a crispy exterior and juicy, tender meat inside. Ready in just one hour, this easy, dairy-free, and grain-free recipe is perfect for satisfying cravings while staying true to your paleo lifestyle. Serve with fresh greens or roasted veggies for a wholesome and crowd-pleasing meal!
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Ingredients
- 8 pieces Chicken thighs, bone-in and skin-on
- 1.5 cups Almond flour
- 0.5 cup Tapioca starch
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
Directions
Step 1
In a large mixing bowl, combine almond flour, tapioca starch, sea salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Mix well to ensure even distribution of the spices.
Step 2
In a separate bowl, whisk together the eggs and coconut milk until smooth and fully combined.
Step 3
Pat the chicken thighs dry with paper towels to ensure crispiness and coat each piece in the egg and coconut milk mixture, shaking off any excess.
Step 4
Dip the chicken into the almond flour mixture, ensuring that each piece is thoroughly coated. Place the coated chicken thighs on a plate or baking sheet.
Step 5
In a large skillet, heat the coconut oil over medium heat until it reaches about 350°F (175°C), or until a small piece of the almond mixture sizzles when dropped into the oil.
Step 6
Carefully place the chicken thighs skin-side down into the hot oil. Cook in batches if necessary to prevent overcrowding in the pan.
Step 7
Fry the chicken for about 15-20 minutes on each side, or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Adjust the heat as needed to maintain a steady fry without burning the coating.
Step 8
Remove the chicken thighs from the oil and let them rest on a paper towel-lined plate to absorb any excess oil.
Step 9
Serve the crispy Paleo fried chicken hot with your choice of sides or a fresh salad!
Nutrition Facts
| Serving size | (1927.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6239.0 |
| Total Fat 490.2g | 0% |
| Saturated Fat 244.9g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1500mg | 0% |
| Sodium 3477.5mg | 0% |
| Total Carbohydrate 161.3g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 18.4g | |
| Protein 311.3g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 558.9mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 3247.7mg | 0% |
Source of Calories