Paleo Fried Chicken
After being a vegetarian for 15 years, switching back to an omnivore was a giant experiment when it came to cooking new recipes. I learned quickly that I loved beef and pork, but wasn’t such a big fan of turkey or chicken. I think it was a texture thing, but those being the leaner of the proteins I had to come up with a way to make them both Paleo and delicious.
Everyone kept telling me that the best chicken, is fried chicken, but when you’re keeping Paleo, it’s hard to trust that a Paleo coconut oil fried chicken recipe is really going to compare with a flour breaded fried in vegetable oil chicken recipe. However, I’m here to tell you that this recipe was both easy and delicious. I find that I often enjoy the Paleo recipes better, because I always feel a sense of accomplishment after making a comfort food Paleo.
- 2 LBS of boneless skinless chicken breasts
- 1 cup coconut oil
- 2 large eggs
- 1 cup almond flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
1. Preheat oven to 400 degrees.
2. Cut chicken into 1 inch strips.
3. Combine almond flour and all spices into a bowl, mix well.
4. Crack eggs into a separate bowl and beat until scrambled.
5. Heat up your coconut oil in a large pan over medium high heat. I prefer cast iron, but that’s your call (you’ll know when it’s hot enough after a few minutes the oil will get really shiny, make sure it’s not splattering all over your kitchen).
6. Dip the chicken into the egg mixture and then dredge through the almond flour (make sure it’s coated on all sides).
7. Carefully place chicken into oil and brown for 2 minutes on each side, carefully flipping as not to disturb the almond flour.
8. Remove from pan and place on a baking/drying rack (I use the ones I use to cool cupcakes) on top of a baking sheet to allow the chicken to bake evenly on all sides.
9. Bake in oven for 10-15 minutes.