Whole30 Classic Deep Fried Chicken

Crispy, golden-brown, and irresistibly flavorful, this Whole30 Classic Deep Fried Chicken delivers all the comfort of a classic favorite while staying entirely grain-free and dairy-free. Perfectly seasoned with a blend of garlic powder, smoked paprika, and onion powder, the tender chicken is first marinated in a creamy coconut milk and apple cider vinegar mixture to maximize moisture and flavor. Coated in a combination of almond and tapioca flours, then fried to perfection in heart-healthy avocado or olive oil, this recipe achieves a crunchy, satisfying crust without any traditional breadcrumbs. Ideal for those following Whole30 or paleo diets, it’s a healthier take on indulgence that’s sure to wow the entire family. Serve it hot with a side of roasted vegetables or a crisp, light salad for a meal that’s as nutritious as it is delicious.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds chicken pieces (legs, thighs, wings, or breasts)
• 1 cup coconut milk
• 1 tablespoon apple cider vinegar
• 2 pieces large eggs
• 1 cup almond flour
• 0.5 cup tapioca flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups olive oil or avocado oil for frying

Directions

Step 1

Begin by preparing the chicken. Pat the chicken pieces dry with paper towels to remove any excess moisture, ensuring they will fry up crispy.

Step 2

In a large mixing bowl, combine the coconut milk and apple cider vinegar. Stir to mix well, then let it sit for a minute or two to thicken slightly.

Step 3

Whisk the eggs into the coconut milk mixture until thoroughly combined.

Step 4

In a separate shallow bowl, mix together the almond flour, tapioca flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your coating mixture.

Step 5

Dip each piece of chicken first into the coconut milk and egg mixture, allowing any excess to drip off, then dredge it in the almond and tapioca flour mixture. Press lightly to ensure the coating adheres.

Step 6

Heat the olive oil or avocado oil in a deep frying pan or cast-iron skillet over medium-high heat. The oil should be about 1/4-inch deep in the pan.

Step 7

Once the oil is hot (about 350°F, which you can test by dropping in a bit of the flour mixture to see if it sizzles), carefully place the chicken pieces into the pan. Avoid crowding the pan to maintain the oil temperature.

Step 8

Fry the chicken in batches for about 12-15 minutes per side, until golden brown and the internal temperature reaches 165°F. Adjust the heat as necessary to maintain a steady frying temperature.

Step 9

Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.

Step 10

Allow the fried chicken to rest for a few minutes before serving, which helps keep it juicy.

Nutrition Facts

Serving size	(1906.6g)

Amount per serving	% Daily Value*
Calories	7364.1

Total Fat 656.0g	0%
Saturated Fat 107.9g	0%
Polyunsaturated Fat g
Cholesterol 1170.3mg	0%
Sodium 3289.3mg	0%
Total Carbohydrate 103.1g	0%
Dietary Fiber 12.5g	0%
Total Sugars 22.6g
Protein 281.5g	0%

Vitamin D 197.9IU	0%
Calcium 413.2mg	0%
Iron 18.3mg	0%
Potassium 2509.2mg	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: 79.3%

Protein: 15.1%

Carbs: 5.5%