Can you have fried chicken if you are eating keto or paleo? Some will say you can't, but you can! You can do this with almond flour or almond meal! This Almond Flour Fried Chicken recipe is delicious and actually quite easy to make.
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I'm so glad I was able to make this, by the way, because fried chicken is one of my favorite foods EVER. It's always difficult to completely give something up you love so much if you are on a diet.
About the Chicken
Note about the chicken - I prefer to use Chicken thighs, as I find that it cooks juicier. However, you are welcome to use white meat if that is your preference. (Learn more about white vs. dark meats here.)
Pan Fried vs. Oven Baked?
This Paleo and Keto Fried Chicken is pan fried. However, if you prefer you can also bake it in the oven! If you're going the oven route, bake at 350 degrees F. Bake in oven for 30 minutes, then turn pieces over and bake for another 30 minutes.
Best oil to pan fry chicken
The best oil for frying chicken is really any oil that has a high smoke point. This includes avocado oil, vegetable oil, or peanut oil, or grape seed oil.
I don't recommend using olive oil or coconut oil as it is not good with high heat.
How to cook almond flour fried chicken
First gather your ingredients:
- 4 chicken thighs
- 1 cup almond flour
- 2 eggs
- 1 teaspoon paprika
- 2 teaspoon garlic powder
- Dash of cayenne pepper (optional)
- Salt and pepper, as desired
- Cooking oil/fat of your choice
Instructions
Crack the eggs in a bowl and whisk.
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!).
Dip the chicken thigh in to the bowl of eggs, then in to the flour mixture.
Heat up your cooking oil in a pan on medium heat. Note about the heat: Almond flour/meal burns more easily than normal flour, which means that if the heat is too high, you will end up with some burnt friend chicken 🙁 so start at medium, and bump down the heat and cook longer as needed!
Once your oil is heated and ready, place your chicken pieces in to the pan slowly. Do not crowd the chicken (this will also help it not burn).
Cook the chicken for about 10 minutes, and then using tongs, flip them over to the other side. Now, cook for another 10-15 minutes or until juices run clear. (Remember the note from before, that if the chicken is burning, to bump down heat/cook longer!)
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.
Storage, Reheating & FAQ
How to Store Leftover Fried Chicken
Let the chicken cool completely before storing. Place in an airtight container in the refrigerator for up to 3-4 days. Storing while still warm can cause condensation, which may make the coating soggy.
Can You Freeze Almond Flour Fried Chicken?
Yes - but note that almond flour breading can lose some crispness after thawing. To freeze, arrange the fried chicken in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Use within 2 months.
Best Way to Reheat Fried Chicken
- Oven (best for crispiness): Preheat to 375°F, place chicken on a wire rack over a baking sheet, and heat for 10-15 minutes until warmed through.
- Air fryer: 350°F for 5-8 minutes.
- Avoid microwaving unless you don't mind a softer coating - it tends to make the breading soggy.
Is This Fried Chicken Keto and Paleo?
Yes! Both keto and paleo diets avoid traditional wheat flour, and this recipe uses almond flour/meal instead. Just make sure any seasonings you add don't contain hidden sugars or starches.
Can I Use Chicken Breasts Instead of Thighs?
Yes. Chicken breasts cook faster and can dry out more easily, so keep an eye on the internal temperature and remove them when they hit 165°F.
Can I Bake Instead of Fry?
Absolutely. Bake at 350°F for 30 minutes, flip, then bake for another 30 minutes, or until the internal temperature reaches 165°F.
Almond Flour Fried Chicken Recipe
This Almond Flour Fried Chicken recipe is delicious and actually quite easy to make.
Ingredients
- 4 chicken thighs
- 1 cup almond flour
- 2 eggs
- 1 teaspoon paprika
- 2 teaspoon garlic powder
- Dash of cayenne pepper (optional)
- Salt and pepper, as desired
- Cooking oil/fat of your choice
Instructions
- Crack the eggs in a bowl and whisk.
- 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!).
- Dip the chicken thigh in to the bowl of eggs, then in to the flour mixture.
- Heat up your cooking oil/fat in a pan on medium heat. Note about the heat: Almond flour/meal burns more easily than normal flour, which means that if the heat is too high, you will end up with some burnt friend chicken so start at medium, and bump down the heat and cook longer as needed!
- Once your oil is heated and ready, place your chicken pieces in to the pan slowly. Do not crowd the chicken (this will also help it not burn).
- Cook the chicken for about 10 minutes, and then using tongs, flip them over to the other side. Now, cook for another 10-15 minutes or until juices run clear. (Remember the note from before, that if the chicken is burning, to bump down heat/cook longer!)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades -
Pre-Seasoned Cast Iron Skillet - Utopia Kitchen (1, 12.5 Inch) -
Simply Organic Cayenne Pepper Certified Organic, 2.89-Ounce Container -
McCormick Paprika, 18.4 oz -
McCormick Granulated Garlic, 26 oz -
365 Everyday Value, Almond Flour, 16 oz
Nutrition Information:
Yield: 4 Serving Size: 1 chicken thighAmount Per Serving: Calories: 483Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 259mgSodium: 337mgCarbohydrates: 8gFiber: 4gSugar: 1gProtein: 40g
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- Thai Cilantro Chicken - If you love bright, fresh flavors, this one's for you! This Thai-inspired dish features juicy chicken thighs marinated in a zesty cilantro and lime mixture - super easy, super flavorful, and naturally low-carb.
- Keto Egg Roll in a Bowl - All the savory, garlicky goodness of an egg roll, but without the wrapper! This one-pan meal is quick, satisfying, and packed with veggies, making it a keto and paleo favorite for busy nights.
Kathy says
I just made this with organic chicken breast sliced to make large "nuggets." It only took a few minutes on each side and came out perfect!
Elaine says
I made this today and it was perfect cooked 12 minutes per side. Of course, I used drumsticks, my fave. I believe I will use the breading in many recipes. Thank you for sharing.
Kevin says
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.
Tina T says
Interesting! I wonder if it is because you boiled your chicken first?
Jo Daniel says
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!
Tina T. says
Yum!!! Smoked Paprika + Cayenne is the way to go! Glad you liked it 😀
Arianne says
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.
Fiona says
Is coconut oil one of the healthiest oils to use. I really want to make this as healthy as I can Thanks in advance.
Lynda Hill says
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.
tsaitina says
Coconut oil is one of the healthiest oils to use! https://www.organicfacts.net/health-benefits/oils/health-benefits-of-coconut-oil.html
Desiree Da Silva says
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!
Jennifer says
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.
Bonnie Praymayer says
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!
Courtney says
10-12 min on each side. Not total. I don't think you read the directions well.
Gisele says
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!!
Hessie says
Hi was wondering if you have to use almond flour for this recipe?
Tina T. says
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!
Mary Ann Malinconico says
So glad I can eat some of my favorites again by using Almond flour.
Sarah lepper says
The chicken is yummy but, I noticed that the actual breaking didn't stay on very well after frying it.. Any suggestions?
linda says
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! 🙂
kristina says
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?
Tina T. says
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.
SIRISH C DHANANJAYA says
I agree with this comment. I had a similar experience. I think medium heat was too much. Also, I did not have to spend more than 6 minutes on each side. The chicken was already cooked and a bit browned out by then. Still juicy and tasty, though.
Kelly says
I love fried chicken and this recipe looks very good!.
Anthony Rodriguez says
I'm gonna try this tonight!
Tina T. says
Awesome! Hope it turns out well! 🙂
Levi Christopher says
Did you leave the skin on or off during the cooking process?
Tina T. says
Hey! I actually left the skin on, but it's up to you! Thanks for stopping by!
Steve abrams says
My first paleo recipes can't wait to try
Karenlynn Stracher says
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.
Katrina says
Wish I read this first, mine turned out terrible ant burnt 🤦🏼♀️