Whole30 Crispy Southern Fried Chicken Legs
Get ready to indulge in a guilt-free southern classic with this Whole30 Crispy Southern Fried Chicken Legs recipe! Perfectly seasoned with a bold blend of paprika, garlic, and cayenne, these golden-brown chicken legs boast a crunchy coating made from almond flour and arrowroot powder—making them completely gluten-free and Whole30 compliant. The recipe combines a quick skillet fry in coconut oil to lock in flavor, followed by a slow bake for juicy, tender meat that’s irresistibly crispy on the outside. With just 20 minutes of prep, this family-friendly dish is a game-changer for healthy comfort food. Serve with your favorite Whole30-approved sides for an unforgettable meal that everyone will love!
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Ingredients
- 8 pieces Chicken legs
- 1 cup Almond flour
- 1 cup Arrowroot powder
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
Directions
Step 1
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
2. In a large mixing bowl, combine the almond flour, arrowroot powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
Step 3
3. In a separate bowl, whisk together the eggs and coconut milk until thoroughly combined.
Step 4
4. Pat the chicken legs dry with paper towels. This helps the coating adhere better.
Step 5
5. Dip each chicken leg into the egg and coconut milk mixture, making sure it's fully coated. Allow any excess to drip off.
Step 6
6. Next, dredge the chicken leg in the almond flour mixture, pressing lightly to adhere. Shake off any excess flour.
Step 7
7. Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken legs in the skillet. You may need to do this in batches to avoid overcrowding.
Step 8
8. Fry the chicken legs for about 3 minutes on each side, or until golden brown and crispy. This is just to set the crust; the chicken will finish cooking in the oven.
Step 9
9. Transfer the browned chicken legs to the prepared baking sheet.
Step 10
10. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 11
11. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This helps the juices redistribute.
Step 12
12. Serve immediately with your favorite Whole30 compliant sides.
Nutrition Facts
| Serving size | (2017.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5351.5 |
| Total Fat 385.9g | 0% |
| Saturated Fat 221.0g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1279.0mg | 0% |
| Sodium 3425.7mg | 0% |
| Total Carbohydrate 268.1g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 13.2g | |
| Protein 204.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 510.4mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 2364.3mg | 0% |
Source of Calories