There’s nothing quite like fried chicken for scratching that comfort food itch. Delicious, convenient, versatile… also, did I mention delicious?
“But you can’t have fried chicken on paleo!” I hear you cry. I’m happy to tell you you are wrong.
“Ok, but I bet it takes far too much effort to make such a delicious recipe paleo-friendly” you reply. Again, wrong! A quick and easy pan-fried paleo chicken recipe does exist. Good news indeed.
There are so many things I love about this paleo pan-fried chicken recipe. Its simplicity means it’s also really adaptable. If you want spicy fried chicken, you go for it! If you’re making a family meal and the kids like a milder flavor, this recipe works too. The amount of seasoning can easily be altered to suit your palate (and those you might begrudgingly have to share your fried chicken with), and the inclusion of cayenne pepper is completely optional.
So, I don’t know about you, but I think a good part of cooking is getting your hands dirty. I mean, within reason. You don’t want a ton of dirty dishes, or a kitchen that’s going to need a deep clean after dinner, but you do want to feel like you’ve actually cooked. I’m all about chucking a few ingredients in a bowl and letting the magic happen.
This fried chicken recipe is exactly that. It doesn’t take a whole load of ingredients or massive effort, but you’ll still feel like a proper cook. Plus, the end result would totally make your guests think you’re some sort of kitchen wizard, especially when they notice that adorable smudge of almond flour on your cheek…
I’m totally in love with the fact that the almond flour (or coconut flour if you prefer!) in this recipe means that it’s perfectly paleo but you still get that satisfying fried chicken crunch. You’re getting comforting and convenient food, without having to make paleo sacrifices.
The recipe is so versatile, you’ll use it again and again. It’s perfect for serving up to your friends while you watch a movie or a big game on TV. Equally, it’s a great recipe for making a family meal; serve the chicken with a colorful salad or veggies for a fancy al-fresco paleo lunch. Many of the ingredients are pantry staples too, so it’s great for serving to unexpected visitors.
Now, one last word of advice; this fried recipe is deliciously addictive. Just don’t say I didn’t warn you…
- 2 eggs
- 1 cup almond flour (or coconut flour if you prefer)
- 4 chicken thighs
- 1 tsp paprika
- 2 tsp garlic powder
- 1 pinch cayenne pepper
- your choice of cooking oil (I use coconut oil)
Start by cracking and whisking the eggs thoroughly in a bowl
In a separate bowl, combine the almond flour, garlic powder, paprika, salt and pepper (to taste), and cayenne pepper.
Take one chicken thigh and dip in the egg bowl, covering completely.
Dip the chicken in the flour mixture, also covering completely. Set to one side and repeat with the remaining three chicken thighs.
Heat up a frying pan to a medium-high heat. Add a generous amount of your chosen cooking oil.
Once heated up, carefully place each chicken thigh in the pan. Expect a bit of splashback from the hot oil, so do so very slowly!
Cook the chicken for about 10 minutes each side, or until juices run clear. Once cooked through, place each thigh on paper towels to help drain any excess grease. Leave to cool for a few minutes before serving.