Whole30 Crispy Fried Chicken Thighs

Give your dinner a golden, crave-worthy twist with these Whole30 Crispy Fried Chicken Thighs, the perfect blend of indulgence and clean eating. Tender, bone-in, skin-on chicken thighs are coated in a flavorful mix of almond flour, tapioca starch, and aromatic spices like garlic powder, paprika, and cayenne pepper, then pan-fried to perfection in coconut oil. A quick and easy egg-almond milk wash ensures the coating adheres beautifully, creating that irresistible crunch you love—all while staying entirely Whole30 approved. Ready in under an hour, this gluten-free, grain-free recipe delivers juicy, crispy chicken thighs that pair perfectly with your favorite Whole30 sides, making it a standout addition to your healthy meal rotation. Whether you're meal-prepping or serving up a family dinner, these chicken thighs promise bold flavors and wholesome satisfaction.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1 cup almond flour
• 1 cup tapioca starch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 2 large eggs
• 0.5 cup unsweetened almond milk
• 0.5 cup coconut oil

Directions

Step 1

In a large bowl, combine almond flour, tapioca starch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of the spices.

Step 2

In another bowl, whisk together the eggs and unsweetened almond milk until fully combined.

Step 3

Pat the chicken thighs dry with a paper towel to ensure the coating adheres well.

Step 4

Take each chicken thigh, dip it in the egg mixture, allowing the excess to drip off, then dredge it in the seasoned almond flour mixture, pressing gently to ensure the coating sticks.

Step 5

Heat the coconut oil in a large skillet over medium heat. The oil should be about 1/4 inch deep in the pan. To test if the oil is ready, drop a small bit of the flour mixture into the oil. If it bubbles immediately, the oil is hot enough.

Step 6

Carefully place the coated chicken thighs skin-side down into the skillet, being careful not to overcrowd the pan. Cook for about 8-10 minutes on each side, ensuring the coating turns golden brown and crispy.

Step 7

Once cooked through, with an internal temperature reaching 165°F (75°C), remove the chicken thighs from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Step 8

Serve hot with your choice of Whole30 compliant sides, like a fresh salad or roasted vegetables.

Nutrition Facts

Serving size	(1595.9g)

Amount per serving	% Daily Value*
Calories	4701.4

Total Fat 325.5g	0%
Saturated Fat 143.3g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1101mg	0%
Sodium 3322.0mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 12.6g
Protein 197.7g	0%

Vitamin D 125.9IU	0%
Calcium 648.8mg	0%
Iron 18.8mg	0%
Potassium 2352.0mg	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: 62.0%

Protein: 16.7%

Carbs: 21.3%