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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Place on Paper Towels: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
- 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
