Paleo Crispy Southern Fried Chicken Legs
Delight in the irresistible crunch of Paleo Crispy Southern Fried Chicken Legs—a healthier take on a comfort food classic! This grain-free recipe combines almond and coconut flours with a bold blend of paprika, garlic powder, and cayenne pepper, creating a perfectly seasoned, gluten-free breading that clings to tender, juicy chicken legs. Dipped in a mixture of eggs and creamy coconut milk, then fried to golden perfection in heart-healthy coconut oil, this paleo-friendly dish delivers all the crispy goodness you crave without the guilt. With just 15 minutes of prep and 20 minutes of cooking, it’s a quick and satisfying meal the whole family will love! Pair it with paleo-approved sides like mashed cauliflower or fresh greens for a complete Southern-inspired feast. Perfect for those following paleo, gluten-free, or low-carb lifestyles!
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Ingredients
- 8 pieces chicken legs
- 1 cup almond flour
- 0.5 cup coconut flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 large eggs
- 0.5 cup coconut milk
- 1 cup coconut oil
Directions
Step 1
Rinse and pat dry the chicken legs with paper towels.
Step 2
In a large bowl, mix together almond flour, coconut flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 3
In another bowl, whisk together the eggs and coconut milk until well combined.
Step 4
Dip each chicken leg into the egg mixture, allowing any excess to drip off, then coat thoroughly in the flour mixture. Press the flour mix onto the chicken to ensure it adheres well.
Step 5
Heat the coconut oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
Step 6
Carefully place the chicken legs into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 10 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Step 7
Remove the fried chicken legs and place them on a wire rack over a baking sheet to drain excess oil.
Step 8
Serve hot, optionally with paleo-friendly sides such as mashed cauliflower or a fresh salad.
Nutrition Facts
| Serving size | (1881.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4768.9 |
| Total Fat 399.3g | 0% |
| Saturated Fat 230.9g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1465.0mg | 0% |
| Sodium 5912.1mg | 0% |
| Total Carbohydrate 82.4g | 0% |
| Dietary Fiber 38.5g | 0% |
| Total Sugars 18.4g | |
| Protein 220.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 437.2mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 2741.2mg | 0% |
Source of Calories