Crispy Almond Flour Fried Chicken (Gluten-Free, Dairy-Free)

Deliciously Crispy Almond Flour Fried Chicken

Do you love fried chicken but can’t have gluten or dairy, plus don’t exactly want to deep-fry and have your house smell like KFC?

Unlike traditional fried chicken which uses wheat flour, or typical gluten-free fried chicken recipes that rely on store-bought gluten-free flour blends, this version uses finely ground almond flour to create a beautifully golden crust that’s naturally gluten-free, grain-free, and dairy-free.

Plus, we’re pan-frying instead of deep-frying, so we’ll use less oil instead in this healthier version.

The result is tender chicken with a lightly nutty, flavorful coating that’s perfect for weeknight dinners, picnics, game day, or family gatherings.

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients required for making this almond flour fried chicken recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these almond flour chicken thighs is just a matter of preparing the almond flour coating, and then dipping the chicken in egg and dredging it through the coating, before pan-frying it till golden (no deep fryer required!).
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this almond flour fried chicken recipe is 100% gluten-free, dairy-free and low carb, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a low-carb diet can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this low carb almond flour fried chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken Thighs: I used boneless skinless chicken thighs because they are juicier, but you may also use boneless skinless chicken breast if you prefer.
• Blanched Almond Flour: Make sure to use blanched almond flour (which are basically blanched almonds without their skins that have been processed into a fine flour), as opposed to almond meal (processed whole almonds with their skins on.
• Egg: The egg is necessary is bind the almond flour coating to the chicken, so definitely don’t skip it.
• Condiments: For seasoning, I’ve used minced garlic, ground paprika and ground coriander. However, feel free to use other types of condiments that you prefer instead (such as onion powder, everything bagel seasoning, etc).
• Storing: To store, place the cooled and cooked fried chicken in an airtight container and store in the refrigerator for up to 2 days. Reheat in the oven to crisp up the almond flour coating before eating.

How to Make Gluten-Free Fried Chicken With Almond Flour:

Prepare Almond Flour Coating: In a shallow dish, combine the almond flour, garlic granules, smoked paprika, coriander and salt. Mix well to distribute the spices evenly.

Dip Chicken in Egg Mixture: In a separate bowl, crack the egg, add a pinch of salt and whisk until smooth. Dip each chicken thigh into the egg wash, turning to coat both sides thoroughly.

Dish by Dish Tips:

• Pat Chicken Dry: To help the almond flour coating stick better to the chicken, make sure to pat the raw chicken thighs dry with paper towels before dipping them in the beaten egg.
• For Extra Crispiness: If you want an extra crisp texture, you can double dredge the chicken by coating it with a first layer of almond flour mixture, before dipping it in egg and then coating it again in the almond flour mixture.
• Don’t Heat Oil Too Much: Since almond flour browns much faster than regular flour, you want to make sure that the oil isn’t heated too hot, so it gives time for the chicken to cook on the inside, which cooking the almond flour coating on the outside.
• Optional Seasonings: If you like extra heat, feel free to add in a sprinkle of cayenne pepper or black pepper. Alternatively, you can add more flavor by adding dried herbs (such as dried parsley, dried oregano, etc).

Other Almond Flour Recipes to Make:

• Almond Flour Pizza Crust (Gluten-Free, Dairy-Free)
• Almond Flour Cornbread (Gluten-Free, Dairy-Free)
• Tender Almond Flour Biscuits (Gluten-Free, Dairy-Free)
• Almond Flour Bagels (Gluten-Free, Dairy-Free)
• Almond Flour Tortillas (Gluten-Free, Vegan)

What to Serve with Almond Flour Fried Chicken:

• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)
• Refreshing Coleslaw (Gluten-Free, Dairy-Free)
• Potato Salad (Gluten-Free, Dairy-Free)
• Creamy Mashed Potatoes (Gluten-Free, Dairy-Free)

Gluten-Free Chicken Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Crispy Almond Flour Fried Chicken (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

This almond flour fried chicken is crispy on the outside, juicy on the inside, and packed with classic Southern-inspired flavor using simple gluten-free ingredients. Pan-fried as opposed to deep-fried, this healthier version uses less oil, while still delivering all the crunch without compromising on taste. Gluten-free, dairy-free, and low carb too.

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Ingredients

Scale 1x2x3x

• 6 boneless skinless chicken thighs
• 1 1/2 cups blanched almond flour
• 1 large egg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• Oil for frying

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Instructions

1. Prepare Almond Flour Coating: In a shallow bowl, combine the almond flour, garlic granules, smoked paprika, coriander and salt. Mix well to distribute the spices evenly.
2. Dip Chicken in Egg: In a separate bowl, crack the egg, add a pinch of salt and whisk until smooth. Dip each chicken thigh into the egg wash, turning to coat both sides thoroughly.
3. Coat Chicken in Almond Flour Mixture: Transfer the chicken to the almond flour mixture and press firmly on both sides, making sure the thigh is completely and evenly coated.
4. Pan-Fry Chicken: Heat a generous amount of oil in a large skillet over medium-low heat. Place the chicken thighs in the skillet and cook for 4–5 minutes per side until golden and cooked through. (Make sure to keep the heat at medium-low throughout. almond flour browns much faster than regular breadcrumbs and will burn on high heat). Cover the pan with a lid if needed to help the chicken cook through without over-browning the crust.
5. Place on Paper Towels: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
6. Serve & Enjoy: Serve with your favourite dipping sauce, roasted vegetables or fresh greens.

Notes

Chicken Thighs: I used boneless skinless chicken thighs because they are juicier, but you may also use boneless skinless chicken breasts if you prefer.

Blanched Almond Flour: Make sure to use blanched almond flour (which are basically blanched almonds without their skins that have been processed into a fine flour), as opposed to almond meal (processed whole almonds with their skins on.

Egg: The egg is necessary is bind the almond flour coating to the chicken, so definitely don’t skip it.

Condiments: For seasoning, I’ve used minced garlic, ground paprika and ground coriander. However, feel free to use other types of condiments that you prefer instead (such as onion powder, everything bagel seasoning, etc).

Storing: To store, place the cooled and cooked fried chicken in an airtight container and store in the refrigerator for up to 2 days. Reheat in the oven to crisp up the almond flour coating before eating.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: chicken, Main Dishes
• Method: Frying
• Cuisine: American