Name: Crispy Paleo Fried Chicken (Whole30)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds chicken breasts; 1 egg; 0.25 cup coconut milk; 0.667 cup almond flour; 0.667 cup tapioca flour; 1 tsp ground pepper; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.333 cup ghee, or butter

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Crispy Paleo Fried Chicken (Whole30)

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, trim fat off chicken breasts. Place chicken breasts between two sheets of parchment paper. Using a meat pounder, pound chicken to 1/4 inch thickness.

Next, add whisked egg and coconut milk to a shallow bowl. Stir to combine.

In another shallow bowl, mix together almond flour, tapioca flour, ground pepper, garlic powder and sea salt.

Take each piece of chicken and dunk into egg mixture. Toss until fully coated in egg mixture. Remove chicken from bowl and allow excess egg mixture to run off.

Then, place chicken in flour mixture. Toss until fully coated. Place breaded chicken on plate. Repeat for remaining chicken breasts.

Next, add ghee to a large skillet over medium heat. Once ghee has melted, gently place chicken in skillet.

Cook chicken for 4 to 5 minutes. Then, gently flip chicken and cook for an additional 4 to 5 minutes. Add more ghee to the skillet as necessary.

Once chicken is done cooking, remove from skillet and serve.

Nutrition

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Tips & Tricks (5)

Double-Dredge for Maximum Crispiness 🥣
Dip chicken in the coconut milk mixture twice and coat with the almond-tapioca flour blend twice to create an extra-thick, shatteringly crispy crust that won't fall off during frying.
Chill Your Breaded Chicken 🧊
Refrigerate breaded chicken for at least 15 minutes before frying to allow the coating to set firmly, preventing it from sliding off and ensuring even golden browning in the ghee.
Maintain Optimal Oil Temperature ⏱️
Keep your ghee at 350°F using a kitchen thermometer; too cool results in greasy chicken, while too hot burns the coating before the inside cooks through.
Pat Chicken Completely Dry 🧻
Remove all surface moisture from chicken breasts with paper towels before breading; excess water prevents the coating from adhering and creates steam that ruins crispiness.
Pound for Even Cooking 🔨
Use a meat mallet to flatten chicken breasts to uniform thickness (¾-inch), ensuring they cook evenly in 30 minutes without dry edges or undercooked centers.