Fried chicken may be a Southern tradition. But you’ll be hard pressed to find a foodie living any lifestyle who says they could easily give up the crispy crunch, tender juiciness and unbeatable flavor of perfectly fried chicken. And the best part of this dish is the minimal use of healthy coconut oil, and grain-free almond meal coating. Using almond meal will give the outside a crisper texture and help bring back those memories from years forgotten. Reminisce with me and take the journey into paleo fried chicken and fun food fast, while avoiding the pit stops and pitfalls of plain old fast food.
Paleo Fried Chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
- 4 skinless chicken thighs
- 1 cup course almond meal (not fine flour)
- 2 eggs
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Celtic sea salt
- Coconut oil
- Heat medium pan over medium heat. Add about 1/2 inch of coconut oil.
- For boneless pieces, cover in parchment and use a rolling pin to pound chicken into thinner cutlets.
- For bone-in pieces, dock chicken with a fork to tenderize.
- Coat chicken thighs in half of spices.
- Whisk half of remaining spices with almond flour in medium bowl.
- Whisk remaining spices with eggs in small bowl.
- Dip chicken thighs into seasoned eggs, then dredge in seasoned flour.
- Carefully place coated chicken thighs into hot oil. Cook thoroughly, about 4 minutes on each side for boneless pieces. Cook 5 – 6 minutes on each side for bone-in pieces. Turn with tongs.
- Drain finished chicken on paper towel. Serve hot.
The secret to even cooking, minimal fat and maximum flavor is first to get your pieces of chicken as even as possible. And that’s going to take some muscle power. Pound and tenderize your preferable boneless pieces, then season on every step. The chicken, egg bath and almond meal all gets a dash of sassiness in this dish. That way they’re flavor in every single bite, and nothing gets missed.