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.

Paleo fried chicken

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.
  • Check out this Gluten Free Fried Chicken for another comfort food recipe!
Ingredients for fried chicken

Recipe Steps

Step 1

First, trim fat from chicken breasts.

Step 2

Place chicken breasts between two sheets of parchment paper. Use a meat pounder to pound chicken to 1/4 inch thickness.

Chicken breasts with meat pounder

Step 3

Add whisked egg and coconut milk to a shallow bowl. In another shallow bowl, mix together flours and seasonings.

Step 4

First, dip each piece of chicken in the whisked egg mixture. Let excess egg run off.

Egg wash for chicken

Step 5

Then, dip each piece of chicken in the dry mixture.

Chicken with almond flour and tapioca flour

Step 6

Add ghee (or butter) to a large skillet. Once melted, carefully place chicken in skillet.

Healthy fried chicken in a skillet

Step 7

Cook for 4 to 5 minutes. Then flip and cook another 4 to 5 minutes.

Pan fried chicken breasts

Step 8

Finally, remove chicken from skillet and serve.

Expert Tips

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.
Whole30 fried chicken with ketchup

Frequently Asked Questions (FAQs)

Is fried chicken Whole30 compliant?

Traditional fried chicken is NOT Whole30 compliant. This recipe is Whole30 approved. For more Whole30 ideas, see my Whole30 Recipes page and my Ultimate Guide to Whole30.

Can almond flour be used for frying?

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.

Does almond flour get crispy?

Almond flour does not naturally get crispy. In this case, it is the tapioca flour that helps add the crunchy texture.

What can I substitute for flour in fried chicken?

The combination of almond flour and tapioca flour is a great substitute for wheat flour.

Can you eat fried chicken on the Paleo diet?

Fried chicken using Paleo ingredients is acceptable.

Can I use chicken thighs or tenders?

Sure! Use boneless skinless chicken. Pound to 1/4 inch thickness and cook according to recipe directions.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

How do I reheat?

Add a drizzle of olive oil or ghee to a skillet. Heat chicken on low until warmed.

Paleo fried chicken with ketchup

You May Also Like

If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!

Paleo fried chicken
At a Glance:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Get the Recipe: Crispy Paleo Fried Chicken (Whole30)

This crispy Paleo Fried Chicken is a healthier version of a classic comfort food! The Whole30 breading adds the perfect amount of crispiness while keeping the chicken tender. This fried chicken is great by itself or on top of salads. This kid approved meal is great for the whole family!
4.70 from 13 votes
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Ingredients

4 servings

Instructions 

  • 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.

Notes

  • 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.
Calories: 580kcal, Carbohydrates: 22g, Protein: 54g, Fat: 31g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 224mg, Sodium: 570mg, Potassium: 870mg, Fiber: 2g, Sugar: 1g, Vitamin A: 130IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg
Author: Addison LaBonte
Course: Main Course
Cuisine: American

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