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Paleo Fried Chicken Recipe
- Prep time 10 Minutes
- Cook time: 20 Minutes
- Total time 30 Minutes
- Serves 2
- 250g (9 oz) chicken breasts
- 2 eggs
- 1 cup almond flour
- 1 tsp paprika
- ¼ tsp thyme
- 1 tsp salt
- 1 tsp pepper
- Coconut oil or another paleo-friendly oil
- First, cut the chicken into smaller pieces. (2cm/0.8in slices)
- Crack the eggs into a bowl.
- In another bowl, mix the almond flour, thyme, salt & pepper until well combined.
- Dip the chicken into the bowl of egg and then into the bowl of the almond flour mix.
- Repeat until all the pieces of chicken are coated.
- In a pan over medium heat, add the coconut oil.
- Once the oil has heated, add the coated chicken.
- Cook for 5-10 minutes on each side.
- Once golden brown and the chicken is cooked all the way through, remove from the pan.
- Serve & Enjoy
- If you find the coating of the chicken is starting brown too fast and burn, then turn down the heat of the pan.
- By itself, the chicken might not be enough so you can try having a side with it to help bulk out the meal a bit. For example, this paleo fried chicken goes fantastic with some paleo friendly ketchup or even some tasty paleo-friendly BBQ sauce. I also find that some simple paleo sweet potato fries go terrific with the chicken if you have the extra time.
- If you like coconut, then I recommend adding some shredded coconut to the dry powder mix.
- Try not to play around with the chicken while it is in the pan too much. You may find that the crumb will start to fall off. The best way is to wait until one side is golden brown before flipping to the other side.
- For a thick coating, simply dip back into the egg after the first crumb and then crumb it again. You can do this as many times as you want but keep in mind you don’t want to be too thick otherwise your chicken may not cook.
- To check that the chicken is correctly either cut into one or use a meat thermometer. The internal temperature should be 75°C or 165°F, and the meat should also be white.
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