Paleo Pan Fried Chicken
Savor the rich, crispy perfection of Paleo Pan Fried Chicken, a grain-free twist on a classic comfort food! This recipe transforms juicy chicken thighs into golden delights with a flavorful coating made from almond and coconut flours, seasoned with bold spices like paprika, garlic powder, and onion powder. A quick dip in a creamy coconut milk and egg mixture ensures the breading clings beautifully, while frying in heart-healthy coconut oil results in a wonderfully crunchy exterior. Ready in just 35 minutes, this paleo-friendly recipe is perfect for weeknight dinners or meal prep. Serve with fresh lemon wedges for a zesty finish that complements the savory goodness. Perfect for those following paleo, gluten-free, or dairy-free diets, it's a wholesome and satisfying meal the whole family will love!
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Ingredients
- 4 pieces chicken thighs
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large egg
- 0.25 cup coconut milk
- 4 tablespoons coconut oil
- 4 pieces lemon wedges
Directions
Step 1
Pat the chicken thighs dry with paper towels to remove any excess moisture and set aside.
Step 2
In a shallow dish, combine the almond flour, coconut flour, sea salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure even distribution of the seasoning.
Step 3
In another shallow bowl, whisk together the egg and coconut milk until well blended.
Step 4
Dip each chicken thigh into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to adhere the coating.
Step 5
Heat the coconut oil in a large skillet over medium heat.
Step 6
Once the oil is hot, carefully add the chicken thighs to the skillet, skin-side down. Do not overcrowd the skillet; cook in batches if necessary.
Step 7
Fry the chicken for about 7-10 minutes on one side, until golden brown and crispy. Flip and cook the other side for another 7-10 minutes, or until the chicken is fully cooked through and registers an internal temperature of 165°F.
Step 8
Remove the chicken from the skillet and place on a wire rack or paper towel-lined plate to drain any excess oil.
Step 9
Serve hot with lemon wedges for squeezing over the top before eating.
Nutrition Facts
| Serving size | (945.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2585.9 |
| Total Fat 182.3g | 0% |
| Saturated Fat 75.2g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 783.5mg | 0% |
| Sodium 2973.5mg | 0% |
| Total Carbohydrate 54.0g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 11.2g | |
| Protein 190.1g | 0% |
| Vitamin D 95.8IU | 0% |
| Calcium 338.8mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1891.6mg | 0% |
Source of Calories