Print

Crispy Whole30 Chicken Fried Chicken – Easy Guilt-Free Comfort

Crispy Whole30 Chicken Fried Chicken - featured image
Print Recipe

This Whole30 Chicken Fried Chicken is perfectly crispy without the guilt, thanks to a clever blend of almond flour and arrowroot powder. It’s a quick, satisfying, and family-approved comfort food that proves eating clean doesn’t mean eating boring.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup super-fine almond flour
  • 1/3 cup arrowroot powder
  • 1 large egg
  • 1/2 cup full-fat canned coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Avocado oil or light tasting olive oil for frying

Instructions

  1. Prep the Chicken: Pat chicken thighs completely dry with paper towels. Cut any large thighs in half so they’re all roughly the same size. Season lightly with salt and pepper.
  2. Make the ‘Buttermilk’ Bath: In a shallow bowl, whisk together 1/2 cup full-fat canned coconut milk and 1 large egg until smooth. Let the chicken soak in this mixture for at least 10 minutes.
  3. Prepare the Coating: In a separate shallow bowl, combine 1 cup almond flour, 1/3 cup arrowroot powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Whisk until well combined.
  4. The Double Dredge: Remove a piece of chicken from the coconut milk mixture, letting excess drip off. Dredge in the almond flour mixture, pressing firmly. Dip back into the wet mixture for a quick second, then back into the dry mixture for a second coat. Press firmly again.
  5. Heat the Oil: Add about 1/2 inch of avocado oil to a large cast iron skillet. Heat over medium-high heat until shimmering. Test with a pinch of almond flour—it should sizzle immediately.
  6. Fry in Batches: Carefully place coated chicken pieces into hot oil without overcrowding. Fry for 4-5 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C).
  7. Rest on a Rack: Transfer cooked chicken to a wire rack set over a baking sheet. Let rest for 2-3 minutes before serving.

Notes

Don’t skip the double-dredge—it creates the craggy, extra-crispy crust. Let the coated chicken rest for 5 minutes before frying to help the coating set. Keep oil temperature steady; adjust heat between batches. For best results, serve immediately on a wire rack to maintain crispiness.

Nutrition

Keywords: Whole30 chicken fried chicken, paleo fried chicken, gluten-free fried chicken, crispy chicken thighs, healthy comfort food

Find it online: https://chloeplate.com/crispy-whole30-chicken-fried-chicken-easy-guilt-free-comfort/