paleo fried chicken

Paleo Fried Chicken (Pan Fried)

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Can you have pan fried chicken if you are eating gluten free or paleo?  Some will say you can’t but, you can!  You can do this with almond flour or almond meal!  Here’s a simple recipe for pan frying almond crusted chicken.

Paleo Almond Crusted Pan Fried Chicken
Paleo Almond Crusted Pan Fried Chicken

Yield:4

Ingredients:
  • 4 chicken thighs
  • 1 cup almond flour
  • 2 eggs
  • 1 tsp paprika
  • 2 tsp garlic powder
  • Dash of cayenne pepper (optional)
  • Salt and pepper, as desired
  • Cooking oil/fat of your choice

Instructions

1.  Crack the eggs in a bowl and whisk.

Whisk the eggs...
Whisk the eggs…

2.  In another bowl, mix all the dry ingredients together (almond flour/meal, paprika, garlic powder, salt/pepper and cayenne pepper if you want a kick!).

Dry Ingredients
Dry Ingredients

3.  Dip the chicken thigh in to the bowl of eggs, then in to the flour mixture.

First, Egg Mixture
First, Egg Mixture
Then, the flour mixture!
Then, the flour mixture!

4.  Heat up  your cooking oil (I used a mixture of coconut oil and butter , but if you are going for dairy free option, skip the butter and use coconut oil or olive oil instead.) in a pan.

Melting my butter
Melting my butter

5.  Once your oil is heated and ready, place your chicken pieces in to the pan slowly.  Be careful here as the oil is hot and you don’t want to get burned!

Pan Frying the Chicken!
Pan Frying the Chicken!

6.  Cook the chicken thoroughly (about 10-12 minutes on each side) on medium high heat or until juices run clear.  I used tongs for this as it makes it easier.

Pan frying my chicken
Pan frying my chicken

And that’s it!  When complete, put aside on some paper towels if you want to make it a little bit less greasy, but when I make this, I don’t even do that as they don’t usually turn out too greasy for me.

Pan Fried Chicken
Pan Fried Chicken
Time for Dinner!
Time for Dinner!

Pan Fried Chicken: Paleo, Gluten Free, and Dairy Free

Pan Fried Chicken: Paleo, Gluten Free, and Dairy Free

Ingredients

  • 4 chicken thighs
  • 1 cup almond flour
  • 2 eggs
  • 1 tsp paprika
  • 2 tsp garlic powder
  • Dash of cayenne pepper (optional)
  • Salt and pepper, as desired
  • Cooking oil/fat of your choice

Instructions

  1. Crack the eggs in a bowl and whisk.
  2. In another bowl, mix all the dry ingredients together (almond flour/meal, paprika, garlic powder, salt/pepper and cayenne pepper if you want a kick!).
  3. Dip the chicken thigh in to the bowl of eggs, then in to the flour mixture.
  4. Heat up your cooking oil (I used a mixture of coconut oil and butter , but if you are going for dairy free option, skip the butter and use coconut oil or olive oil instead.) in a pan.
  5. Once your oil is heated and ready, place your chicken pieces in to the pan slowly. Be careful here as the oil is hot and you don’t want to get burned!
  6. Cook the chicken thoroughly (about 10-12 minutes on each side) on medium high heat or until juices run clear. I used tongs for this as it makes it easier.
  7. And that’s it! When complete, put aside on some paper towels if you want to make it a little bit less greasy, but when I make this, I don’t even do that as they don’t usually turn out too greasy for me.
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Looking fore MORE Chicken Recipes? Check out The Ultimate Paleo Chicken Recipes Round Up!  I rounded up over 100 Delicious and Paleo Chicken recipes to try out.   There’s Fried Chicken, Roasted Chicken, Chicken Salad, Chicken Soup, Chicken Crock Pot recipes, Asian Chicken recipes, and MORE.

Paleo Chicken Recipes

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    By: Tina T

    Tina is a foodie that loves eating delicious and healthy. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger and owner of Oh Snap! Let’s Eat!. Read more…

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42 comments

    1. If you boil the chicken 20 minutes first, then follow the recipe, the chicken will still be moist and delicious and you only need to fry it until the coating is done without fear of over browning or eating raw chicken.

  1. I made this today and it turned out pretty good….but the exterior would burn before the inside was cooked all the way. I was cooking it on medium temp. I did one batch with just butter and didn’t add coconut oil and it turned out better, but still didn’t look anything like yours. Any ideas?

    1. Hmmm.. I know my heat is lower than a lot of people’s stoves, if at medium temp for you, it’s burning the outside before cooking the inside, I would try lowering the heat. I’m not sure that the coconut oil vs. butter is making any difference as it hasn’t made much difference for me, but if that’s what you’re experiencing maybe they are heating differently. I read somewhere that different coconut oils heat up differently such as refined vs. virgin, and refined ones being different too.

    1. Dip the chicken in the dry mixture first, then dunk it in the egg and then the dry mix again. The pre-coat will help the actual coat to adhere much better. Hope that helps! :-)

    1. Hey there, no you don’t really have to use almond flour, but almond flour is gluten free and paleo, and is a healthier alternative to flour. That’s why it is being used in this way. If you don’t care about it being gluten free and paleo you can probably find a recipe using just normal flour. Thanks for stopping by!

  2. Just made this tonight and its really yummy! Hubby thought it was real breading ;)
    I did find I burnt the outsides much faster than cooking but I decided to start in the pan and finish it in the oven (while I tidied up the kitchen and made a salad)…perfect!!

  3. I tried this and 10-12 minutes is not enough time to cook the chicken all the way through to the bone. I found with this recipe you either have to brown the outside and then turn the heat way down an let it simmer in the oil for an extra 10 minutes– which will brown the outside fast so you have to be careful– Or brown it and then finish it in the oven. The full cooking time for completely cooked chicken is 25-30 minutes. It doesn’t dry out, its fried.

    1. I’m so excited to find this recipe! Based on Nom Nom Paleo’s crispy fried chicken thighs recipe, I would take the bone out which allows it to flatten out and cook faster. Yummy!

  4. Very yummy one of the first recipes I tried when I first turned Paleo at the end of last year. My husband who is not Paleo also enjoyed. Thanks for sharing!

  5. I made this tonight with Mahi Mahi. It was yummy! I love the crispy almond coating, and the coconut oil gave it a delicious flavor. I would add at least 1/2 tsp of salt and less cayenne though. I felt the cayenne overpowered the delicate flavors of the almond and coconut oil.

      1. I think coconut oil is the healthiest oil to cook with. It’s all I use for all cooking. I only use olive oil raw on salads. Ghee/butter from grass-fed cows is also very healthy…I just like using the coconut oil. I also use coconut oil as a moisturizer.

  6. Just made this.. Sooo yummy! I used skinless chicken thigh fillets and the coating stayed on no problem. I added salt though, and used smoked paprika with the cayenne, which worked brilliantly, thank you!

  7. Hello, i’m on a Ketogenic diet and was craving for some fried chicken and decided to try this. I boiled my chicken and dried them off with paper towels. I then coated them with almond flour, dipped them in eggs, and recoated them with flour. It was pretty good however, they weren’t crispy, rather soggy.

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