For many people we know, it doesn’t get any more comforting than fried chicken. This recipe is pretty darn easy and you can add whatever you want to the dry mixture for seasoning. You will want to use a slotted spatula or tongs to move the chicken around, and try to only turn once in the frying pan. The more you handle the pieces of the chicken, the more fried goodness will be left in the pan.
1 cup (250 mL) coconut oil
2 large eggs
1 cup (150 g) almond flour
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 teaspoon (5 ml) chipotle powder (optional)
2 pounds (900 g) chicken—thighs, drums, breasts
- Heat oil in large frying pan to 350°F (175°C).
- Whisk eggs in medium sized bowl.
- Combine all dry ingredients in large bowl and mix well.
- Dip chicken in whisked eggs.
- Coat/cover chicken with dry mixture and place in hot oil. Allow both sides to brown (about 2 minutes on each side).
- Place drying rack on sheet pan and assemble chicken on the rack so there is space between all pieces.
- Place in 400°F (205°C) preheated oven for 10–15 minutes. Remove and get ready for some good eating.
Tips & Tricks—Line your sheet pan with aluminum foil to make clean up a bit easier. You can also try brining the chicken the day before to enhance flavor.
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Paleo fried chicken that actually crunches — this is the recipe you'll make on repeat. A double move of egg wash and spiced almond flour gives you a golden crust around juicy thighs, drums, and breasts, finished in a hot oven so the coating stays crisp while the meat cooks through.
Pro Tips
- Heat the coconut oil to a true 350°F (175°C) before the chicken goes in; too cool and the almond flour coating drinks oil instead of crisping.
- Fry each piece just until golden, about 2 minutes per side, then finish everything on a rack in a 400°F (205°C) oven so the crust stays light instead of heavy and greasy.
- A drying rack set over a sheet pan is the secret to all-over crunch — never stack fried pieces on paper towels or the bottoms steam soft.
- The chipotle powder is optional but worth it for a smoky background heat; the paprika and thyme alone make a milder, kid-friendly crust.
- Thighs and drums give the juiciest results; if you include breasts, keep the pieces small and watch the oven time closely.
Frequently Asked Questions
Is this fried chicken really paleo?
Yes — the crust is almond flour and egg, the frying fat is coconut oil, and there's no grain flour anywhere. Just check that your spice blends are pure with no anti-caking additives.
Why do I need to bake the chicken after frying?
The short fry sets the crust and colour, while 10–15 minutes in a 400°F (205°C) oven cooks the chicken through without burning the almond flour or leaving the centres raw.
Can I make this fried chicken in an air fryer?
You can adapt it: coat as written, spritz the pieces lightly with oil, and air fry at around 380°F (195°C), turning once, until the crust is golden and the meat reads done.
How do I store and reheat leftovers?
Keep cooked pieces in the fridge up to 3 days and reheat on a rack in a 375°F (190°C) oven for 10 minutes to bring the crust back to life. A microwave will soften the coating.
Recipe Card
Ingredients
Method
- Heat oil in large frying pan to 350°F (175°C).
- Whisk eggs in medium sized bowl.
- Combine all dry ingredients in large bowl and mix well.
- Dip chicken in whisked eggs.
- Coat/cover chicken with dry mixture and place in hot oil. Allow both sides to brown (about 2 minutes on each side).
- Place drying rack on sheet pan and assemble chicken on the rack so there is space between all pieces.
- Place in 400°F (205°C) preheated oven for 10–15 minutes.
- Remove and get ready for some good eating.
