Crispy Paleo Fried Chicken (Whole30)
This crispy Paleo Fried Chicken is a healthy and delicious classic comfort food! Only 30 minutes from start to finish, this Whole30 fried chicken recipe is great for any night of the week. The Paleo breading is crispy and golden, while the chicken is tender and flavorful.
When creating this recipe, I wasn’t going to settle for mediocre fried chicken. This Paleo version has a crispy breading and the most juicy and tender chicken. Satisfy your fried chicken cravings in a healthy way!
Why You’ll Love This Recipe
This Paleo Fried Chicken is a MUST make. Here is why:
- This fried chicken is made with tapioca flour and almond flour, both great Paleo flours.
- The breading is crispy and seasoned perfectly.
- This recipe is incredibly easy to make.
- This Whole30 chicken is made without breadcrumbs, without cornstarch, without wheat flour, and without buttermilk.
- Chicken tenders can be used in place of breasts. The recipe will remain the same. Adjust cooking times slightly if tenders are small.
- This recipe is significantly healthier than traditional fried chicken.
- It is Whole30 compliant, Paleo, Grain Free, Gluten Free, and Sugar Free.
First, trim fat from chicken breasts.
Place chicken breasts between two sheets of parchment paper. Use a meat pounder to pound chicken to 1/4 inch thickness.
Add whisked egg and coconut milk to a shallow bowl. In another shallow bowl, mix together flours and seasonings.
First, dip each piece of chicken in the whisked egg mixture. Let excess egg run off.
Then, dip each piece of chicken in the dry mixture.
Add ghee (or butter) to a large skillet. Once melted, carefully place chicken in skillet.
Cook for 4 to 5 minutes. Then flip and cook another 4 to 5 minutes.
Finally, remove chicken from skillet and serve.
Here are a few expert tips for making the BEST Paleo Fried Chicken:
- Pound chicken to 1/4 inch thickness. Pounding chicken makes it more tender, less tough, and ensures a quicker cook time.
- Use canned coconut milk for best results.
- Coat chicken fully in egg mixture. This helps the breading stick to the chicken more easily.
- Let excess egg mixture run off chicken before dipping into dry mixture.
- Fully coat chicken in dry mixture, until completely covered.
- Let ghee or butter melt in skillet before adding chicken.
- Do NOT touch chicken for the first 4 to 5 minutes before flipping. This allows a nice golden color and crunch to develop.
- Chicken is done cooking at 165 degrees Fahrenheit. Use a meat thermometer to measure this.
Frequently Asked Questions (FAQs)
Yes, almond flour can be used for frying. When used in combination with tapioca flour, it adds the perfect Paleo breading to these chicken breasts.
Almond flour does not naturally get crispy. In this case, it is the tapioca flour that helps add the crunchy texture.
The combination of almond flour and tapioca flour is a great substitute for wheat flour.
Fried chicken using Paleo ingredients is acceptable.
Sure! Use boneless skinless chicken. Pound to 1/4 inch thickness and cook according to recipe directions.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add a drizzle of olive oil or ghee to a skillet. Heat chicken on low until warmed.
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Get the Recipe: Crispy Paleo Fried Chicken (Whole30)
- First, trim fat off chicken breasts. Place chicken breasts between two sheets of parchment paper. Using a meat pounder, pound chicken to 1/4 inch thickness.
- Next, add whisked egg and coconut milk to a shallow bowl. Stir to combine.
- In another shallow bowl, mix together almond flour, tapioca flour, ground pepper, garlic powder and sea salt.
- Take each piece of chicken and dunk into egg mixture. Toss until fully coated in egg mixture. Remove chicken from bowl and allow excess egg mixture to run off.
- Then, place chicken in flour mixture. Toss until fully coated. Place breaded chicken on plate. Repeat for remaining chicken breasts.
- Next, add ghee to a large skillet over medium heat. Once ghee has melted, gently place chicken in skillet.
- Cook chicken for 4 to 5 minutes. Then, gently flip chicken and cook for an additional 4 to 5 minutes. Add more ghee to the skillet as necessary.
- Once chicken is done cooking, remove from skillet and serve.
- Pound chicken to 1/4 inch thickness. Use the bottom of a mug if you don’t have a meat pounder.
- Use canned coconut milk for best results.
- Fully coat chicken in both the egg mixture and then the flour mixture.
- Cook for 4 to 5 minutes on the first side without touching chicken. Then flip and cook an additional 4 to 5 minutes.
- Chicken is done cooking when it has reached 165 degrees Fahrenheit internally.
- Best when served hot!
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a drizzle of ghee or olive oil to a skillet and cook on low until warmed.
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