Paleo Fried Chicken
Not only is the chicken flavorful and super juicy, but the chicken skin gets super crispy and delicious. If you follow a grain-free diet and have been missing the comfort food of fried chicken then you will be so happy to try this recipe. The best part is that you control the oil, flour, and sodium and it won’t leave you feeling bloated and sick. It is super versatile and can be adjusted to use any cut of chicken that you prefer.
Servings: 6
Ingredients
- 1 cup fine meal almond flour
- 1/4 cup tapioca flour
- 1 1/2 tsp sea salt
- 1 tsp garlic onion powder, and paprika
- 1/2 tsp oregano
- 2 eggs whisked
- 9 bone-in with skin thighs and 6 chicken legs you can use any chicken you like
- Non-stick cooking spray pure olive, avocado, or coconut spray works best
Instructions
- Preheat your oven to 250C/482F with fan assist. (you are creating an air fryer in your oven) or use your air fryer at 200C/400F.
- Line a baking sheet with foil or parchment paper. Top with an oven-safe baking rack, spray well with non-stick cooking spray. For the air fryer, also spray well with non-stick cooking spray.
- Prepare your flour and spices in one bowl and your whisked eggs in another bowl.
- Dip chicken pieces into egg and then into your flour mixture.
- Place chicken once breaded onto a baking rack or air fryer.
- Lightly spray the top of the chicken with cooking spray. This will help to get the chicken crispy.
- Oven directions- Bake thighs for 45 mins and legs for 30 mins. I like to broil the top of the chicken for a few mins to give it that golden crust on top. Air fryer directions – Cook thighs for 30 mins and legs for 20 mins. Cooking times will vary depending on your oven/air fryer. Use a meat thermometer to check for doneness. Dark meat should cook to 80C/175F.
Notes
***You can even use this flour mixture to bread chicken nuggets/tenders or any cut of chicken you like. Cook for less time for nuggets/tenders.