Paleo Thai Fried Chicken

Crispy, flavorful, and completely grain-free, this Paleo Thai Fried Chicken is a game-changer for healthy comfort food enthusiasts. Infused with the bold, tangy flavors of coconut aminos, lime juice, and fish sauce, and a touch of heat from chili flakes, this gluten-free fried chicken recipe takes traditional Thai-inspired flavors to the next level. The chicken is marinated for maximum juiciness, then coated in a crunchy almond flour and arrowroot starch crust before being fried to golden perfection in nutrient-rich coconut oil. Perfect for a paleo diet or anyone craving a guilt-free indulgence, this dish is ready in under an hour and pairs beautifully with a side of roasted veggies or a crisp Thai salad. Garnished with fresh cilantro, it’s as stunning as it is delicious—ideal for weeknight dinners or impressing company!

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds chicken drumsticks or thighs
• 1 cup coconut aminos
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 4 cloves minced garlic
• 1 teaspoon ground ginger
• 1 teaspoon chili flakes
• 1 cup almond flour
• 0.5 cup arrowroot starch
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 whole eggs
• 0.5 cup coconut oil (or avocado oil)
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Place the chicken in a large bowl or resealable plastic bag.

Step 2

In a mixing bowl, whisk together coconut aminos, lime juice, fish sauce, minced garlic, ground ginger, and chili flakes to create the marinade.

Step 3

Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Step 4

In a shallow bowl, combine almond flour, arrowroot starch, sea salt, and black pepper.

Step 5

Crack the eggs into another shallow bowl and whisk until smooth.

Step 6

Heat the coconut oil in a large skillet over medium heat. The oil should be hot but not smoking.

Step 7

Remove the chicken from the marinade and pat each piece dry with paper towels (to avoid splattering).

Step 8

Dip each piece of chicken into the egg mixture, then coat it thoroughly in the almond flour mixture.

Step 9

Carefully place the coated chicken into the hot oil. Cook in batches to prevent overcrowding.

Step 10

Fry chicken for 6-8 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).

Step 11

Remove the chicken and place it on a wire rack or paper towel-lined plate to drain excess oil.

Step 12

Garnish with fresh cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(1683.0g)

Amount per serving	% Daily Value*
Calories	4014.9

Total Fat 259.9g	0%
Saturated Fat 130.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1215.7mg	0%
Sodium 10117.7mg	0%
Total Carbohydrate 190.2g	0%
Dietary Fiber 15.7g	0%
Total Sugars 53.3g
Protein 237.2g	0%

Vitamin D 82IU	0%
Calcium 447.8mg	0%
Iron 17.4mg	0%
Potassium 2412.6mg	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: 57.8%

Protein: 23.4%

Carbs: 18.8%