Paleo Fried Chicken

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My husband and I had some fun this weekend doing a little recipe testing and among the recipes we worked on was this one for Paleo Fried Chicken.  We always try to keep our recipes simple and easy to make and this recipe is definitely no exception. 

Many of the recipes I’ve seen for paleo fried chicken call for coconut flour or almond flour.  I love coconut flour, but have found that the flavor of can sometimes come through in the end result and I didn’t want to taste any residual coconut.  I am also a big fan of almond flour, especially the kind from Wellbee’s, but I really wanted the breading to have the same texture and crunch you typically get from regular flour.

The only way I know of getting that same texture is by using Otto’s Cassava Flour.  If you haven’t used this grain-free flour, you are missing out.  I continue to be amazed at what this stuff can do every time I use it.  We have made english muffins, bread and the most amazing tortillas!

We always have boneless, skinless chicken thighs on our shopping list because they are so versatile and less expensive than chicken breasts, so that is what we used for this recipe.  The breading on this fried chicken came out crispy, crunchy and absolutely delicious!  We hope you enjoy it as much as we did!

Paleo Fried Chicken - Grain-free, dairy-free fried chicken made with Otto's Cassava Flour | MadeItLoveItPaleo

Paleo Fried Chicken
Paleo Fried Chicken - Grain-free, dairy-free fried chicken made with Otto's Cassava Flour. This fried chicken is crispy and delicious!
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  1. 2 lbs boneless, skinless chicken thighs
  2. 2 tbsp ghee (you could also use avocado oil or lard)
  3. 3/4 cup of Otto's Cassava Flour
  4. 1 tablespoon sea salt
  5. 1 1/2 teaspoons garlic powder
  6. 1/2 teaspoon black pepper
  1. Heat deep frying pan, like this one over medium-high heat.
  2. Pat chicken thighs dry with a paper towel to make sure the seasoned flour sticks well.
  3. Add flour, salt, garlic powder and pepper to a medium sized bowl.
  4. Add ghee to your pan and let it melt.
  5. Dredge each piece of chicken in the flour, coat entire surface of chicken on both sides and add a few pieces to your hot pan.
  6. The chicken should begin to fry immediately. Wait 3-4 minutes and flip your chicken once it's nice and brown.
  7. Fry for another 3-4 minutes on the other side and then remove to a wire rack (with some foil or a baking sheet to catch any oil drips).
  8. Repeat with remaining pieces of chicken. Add more ghee to the pan if needed.
  1. *If you have it, try subbing the salt, garlic powder and pepper for 1 1/2 tablespoons Nom Nom Paleo's Magic Mushroom Powder. That stuff is magical.
Made It Love It Paleo
Bonus for all of you following the Whole30, this recipe is completely compliant!

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