Almond & Coconut Paleo Fried Chicken

Let’s change things up a bit. This is totally not holiday food, at least in our house. And I totally don’t care at all.

Who wants some fried chicken?? And not just any fried chicken. We’re talking health-i-fied up, yet still totally mouthwatering, crispy, golden brown and delicious, paleo fried chicken. Yep, you read that right.

But Dana…how can fried chicken be healthy? or gluten-free/Paleo without all kinds of weird flours and stuff?

First of all, if you’re looking for twice-dredged, buttermilk based, deep-fryer fried chicken, this is not what you’re going to find here. I’m no fried chicken aficionado (um, hello. I grew up in Maryland.), but I did used to eat Popeye’s all the time back in the day. You know, before I became a glutard/lactard/had all of the food problems and realized I was healthier without those foods anyways. So I know some crispy fried chicken when I taste it.

This fried chicken does still have a crispy, crunchy coating on it – from almond flour, shredded coconut. Whaaaat? Yep. Don’t knock it ’til ya try it.We’re doing the double-dredge here, with three stations: one of coconut flour for the first coat, eggs for the second, and the combination of spices, shredded coconut and almond flour in the third, before the chicken goes into the pan to get its crispy on. Did I mention we’re shallow-frying the chicken in coconut oil? Which means you’re covering the bottom of the pan with oil, but not dumping the chicken in a vat the stuff. And, fun fact, coconut oil does not leave you with super greasy chicken, but you still get that amazingly crispy crust. And it’s healthier. Coconut oil for the win.

You like crispy, super golden and mouth-watering delicious fried chicken? Double dredging is the KEY here to getting that extra crispy fried chicken. Trust me, you don’t want to skip this step.

Heck to the yes.

Now all you need are some delicious biscuits to go with it. Oh wait, I’ve got you covered there too! Check out these Morning Butter Biscuits. And maybe some lemonade? Sure, it’s the middle of December, but it sure feels like spring/summer in Maryland right now. Who’s going to turn down an invitation for a December BBQ, some paleo fried chicken and biscuits? Didn’t think so.

It would be a crime for me me to keep it a secret that this chicken is AMAZING dipped in some hot sauce (I like Frank’s RedHot or Tessemae’s) and Paleo Ranch Dressing. Omgtastebudsdiedandwenttoheaven.

Almond & Coconut Paleo Fried Chicken

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 3-4 servings

Ingredients

• ¾ c shredded unsweetened coconut
• ½ cup almond flour
• 1 tsp salt + a pinch extra, divided
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 eggs, beaten
• ⅓ cup coconut flour, sifted
• 1 lb boneless, skinless chicken thighs
• ⅓ cup coconut oil

Directions

1. Trim the chicken thighs of excess fat. Place a large piece plastic wrap over the chicken, and pound them down so they are thin (about ½ to ¾ inch thick) with the bottom of a sturdy glass jar, or a meat pounder if you’re fancy and have one.
2. Make your dredging stations: mix the shredded coconut, almond flour, salt, garlic and onion powders, and place in a shallow bowl big enough for at least one piece of chicken to lay flat. Place the beaten eggs in another bowl, and the coconut flour in a third bowl by itself.
3. Arrange the bowls so the order is 1) coconut flour 2) eggs 3) “breadcrumbs” of shredded coconut and almond flour.
4. Season both sides of the chicken with a small pinch of salt.
5. Dredge each piece of chicken by lightly coating it in coconut flour, then dipping it in the eggs, then coating it in breadcrumbs. Let the chicken sit while you heat up the oil.
6. Heat the coconut oil in a large skillet. You want about ⅛ inch of oil in the bottom of the pan, so if your pan is very large, you may need to add another tablespoon or two. Allow the oil to heat for about 2 minutes, until when you hold your hand an inch or two above the skillet, it feels hot. Don’t use the water trick or you’ll burn yourself!
7. When the oil is hot, add the chicken to the pan. Cook until golden brown and crispy, about 5-6 minutes on each side, or until cooked through (if your pieces are thicker, they’ll take a little longer). If the chicken starts to get too brown, turn the heat down a little bit. Use tongs to turn the chicken to avoid any oil splashing.
8. Serve immediately. Don't forget your hot sauce and ranch dressing!

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