Whole30 Thai Fried Chicken

Get ready to elevate your fried chicken game with this irresistible Whole30 Thai Fried Chicken recipe! Juicy, bone-in, skin-on chicken thighs are marinated in a rich blend of coconut milk, coconut aminos, lime juice, and aromatic spices like ground ginger and garlic powder, infusing every bite with bold, authentic Thai flavors. Coated in a gluten-free mix of almond flour and tapioca starch, these golden, crispy chicken thighs are fried to perfection in coconut or avocado oil, making them a satisfying and compliant option for your Whole30 journey. Garnished with fresh cilantro and served with a squeeze of lime, this dish is the perfect blend of indulgence and nutrition. Quick to make in under 45 minutes (with minimal hands-on prep), it’s a must-try recipe for anyone craving guilt-free comfort food with a delicious twist!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 1 cup coconut milk (unsweetened, full-fat)
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• 1 teaspoon fish sauce (Whole30-compliant)
• 1 teaspoon garlic powder
• 0.5 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup almond flour
• 0.5 cup tapioca starch
• 1 cup coconut oil or avocado oil (for frying)
• 2 tablespoons chopped cilantro (for garnish)
• 2 pieces lime wedges (optional, for serving)

Directions

Step 1

In a large mixing bowl, combine coconut milk, coconut aminos, lime juice, fish sauce, garlic powder, ground ginger, paprika, sea salt, and black pepper to make the marinade.

Step 2

Place the chicken thighs into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Step 3

In a shallow dish, mix the almond flour and tapioca starch to create the dredging mixture.

Step 4

Heat the coconut oil or avocado oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for precise frying temperature.

Step 5

Remove the marinated chicken from the fridge and shake off any excess liquid. Dredge each piece in the almond flour mixture, ensuring it is fully coated.

Step 6

Carefully place the coated chicken thighs into the hot oil, cooking them in batches to avoid overcrowding the skillet. Fry each side for about 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.

Step 7

Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.

Step 8

Garnish the fried chicken with chopped cilantro and serve with lime wedges if desired.

Nutrition Facts

Serving size	(1496.6g)

Amount per serving	% Daily Value*
Calories	4941.1

Total Fat 435.3g	0%
Saturated Fat 283.5g	0%
Polyunsaturated Fat g
Cholesterol 486mg	0%
Sodium 3867.8mg	0%
Total Carbohydrate 168.6g	0%
Dietary Fiber 21.6g	0%
Total Sugars 23.9g
Protein 136.6g	0%

Vitamin D 0IU	0%
Calcium 389.6mg	0%
Iron 19.8mg	0%
Potassium 1971.0mg	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: 76.2%

Protein: 10.6%

Carbs: 13.1%