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Pan Fried Almond Crusted Chicken

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

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…

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

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

First, Egg Mixture

Then, the flour mixture!

4.  Heat up  your cooking oil (I used a mixture of coconut oil and butter) in a pan.

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!

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

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

Time for Dinner!

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• A Healthy Super Bowl Snack: Gluten-Free Chick-Fil-A Nuggets (ohsnapletseat.com)
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Coconut Curry Chicken

Coconut curry chicken is not only a super flavorful dish, but it’s also easy to make and healthy for you!  I have my mom to thank for this one!  I learned this delicious recipe from her :)  Warning though, you are going to get SO hungry cooking this because the coconut milk smells amazing!

Coconut Milk Curry Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 4 boneless chicken thighs
• 1 cup of sliced onions
• 1 potato
• 5 cloves of garlic
• 1 can of coconut milk (13.5 oz)
• 2 tbsp of curry powder
• 2 tablespoons of butter
• Olive oil
• Salt, as desired

Curry Powder and Coconut Milk

Instructions

1.  Cut your potatoes up in to cubes,  slice up your onions, chop up your garlic, and cut your chicken in to cubes.

Cubed potatoes

Garlic and onions

Chicken cut in to cubes

Curry Powder and Butter

3.   Add in the can of coconut milk.  (The one I used is a Thai coconut milk, but if you can’t find that any where there’s Thai Kitchen’s available here.)  Swirl it around.

Chef’s Choice Coconut Milk

Coconut milk mixed with buttery curry powder

4.  Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.

Sautéing garlic and onions

Added the chicken

6.  Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix.  Mix it all together well, and turn the heat to high.  Once it starts simmering, lower the heat to medium low, and cover.

All the ingredients mixed together

7.  Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).

Mmm… Coconut Milk Curry Chicken

And that’s it!  Dinner is served, and it is GOOOOOOD.

Related Articles:

• Creamy Paleo Cashew Curry Cauliflower (paleopot.com)
  
• Red or Green Thai Curry (everydaypaleo.com)
• Thai Chicken Curry Soup (paleodietlifestyle.com)