Paleo Fried Chicken
To make paleo fried chicken that is grain free and low carb, you will need almond flour, coconut oil, tallow or your favorite fat and a blend of flavorful spices. Start by coating the chicken in seasoned almond flour and then frying it in oil until golden brown and crispy. The almond flour provides a gluten-free, low carb alternative to traditional breading. This dish is perfect for those following a paleo diet or looking for a healthier, low carb twist on classic fried chicken. Serve with a side of my cauliflower "no potato" salad or my asparagus salad with caper vinaigrette for a satisfying meal that's both nutritious and delicious.I make this grain free fried chicken a couple times a year for Memorial Day and on the 3rd of July. My kids look forward to this treat all year. In our town, we celebrate the 4th of July on the 3rd at the local high school with picnics, music and fireworks. It is our family tradition to make this fried chicken a part of our picnic. That is how we came to call it "Picnic Chicken". I save bacon fat in a jar in the refrigerator all year just for this recipe. I hope this recipe becomes a favorite in your house too.
Equipment
- cast iron pot I use my Staub 6 quart cocotte for cooking fried chicken
Ingredients
- 4 pounds boneless chicken thighs or breasts cut into strips
- 1½ cups almond flour
- ¾ cups arrowroot I get a level blood glucose response using arrowroot in this recipe. If you are more sensitive to starches, simply swap arrowroot for lupin flour and it works just as well and adds a bit more protein and fiber too!
- 1 TBS kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 1½ tsp paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- 2 eggs
- coconut oil
- bacon fat
Instructions
- Combine almond flour, and arrowroot in a bowl. Use a fork to sift through and break up any clumps. Add salt, pepper, cayenne, paprika, oregano, and garlic powder to the flour, and mix well.
- In a large saucepan or cast iron dutch oven, place enough coconut oil and bacon fat (about half of each) to cover the bottom of the pan. Melt on medium heat.
- In a bowl wide enough to dip the chicken, beat the eggs with ½ cup of the almond mixture. This helps give the chicken a crumbly coating.
- Dip the chicken strips into the egg and almond mixture, then roll into the remaining almond mixture to evenly coat all sides.
- Carefully place the prepared strips into the hot oil, cook for about 5 minutes on each side, or until cooked through and the crust is golden brown. The chicken should be golden brown and firm to the touch. To be sure it is cooked thoroughly, you can use an instant read thermometer. If you remove the chicken from the pan at a temperature that reads 155-160, it will continue to steam and cook and will rise to the recommended 170.
- I put a sheet of paper towel between the baking rack and the pan to catch drips and make clean up easier. I line cooked chicken on the wire racks to cool. If you are packing your fried chicken up for a picnic like I do, allow chicken to cool and then layer between sheets of paper towel in a large container. Enjoy!
Notes
This recipe can be used for fish too! Choose a firm white fish like tilapia, cod or rockfish. My son is a bird lover and doesn't eat any poultry so I make this recipe with pork for him.
If you need a source for pastured chicken that is regeneratively raised, I cannot recommend Pasturebird highly enough. Truly the healthiest chicken you can buy.
Serve your fried chicken with a sugar free BBQ sauce like one or with this yummy homemade BBQ sauce.
Nutrition
Calories: 676kcalCarbohydrates: 16gProtein: 43gFat: 49gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 263mgSodium: 1063mgPotassium: 493mgFiber: 3gSugar: 1gVitamin A: 321IUVitamin C: 1mgCalcium: 77mgIron: 3mg
Tried this recipe?Let us know how it was!