Paleo Fried Chicken is the gluten-free answer to crispy oven fried chicken! Made with an almond flour and almond meal base for the perfect texture!
There is nothing like some crispy fried chicken. AM I RIGHT?
If you love fried chicken but are looking for a grain-free, gluten-free, Whole30, Keto, Low-Carb, or Paleo option, I have got you covered! Yup, you heard that right, this recipe is Paleo and Whole30 compliant, and it couldn’t be more delicious.
This oven fried chicken is coated in a crispy grain-free mixture (almond flour and almond meal mixed with spices!) and baked in the oven until it reaches that peak crispy perfection. It is not anything like the boring oven-fried chicken you may have had in the past!
What Is The Difference Between Fried Chicken and Oven-Fried Chicken?
There is one big difference between regular fried chicken and oven-fried chicken. Regular fried chicken is usually deep-fried in a vat of oil. You typically need to use a deep fryer or get a large pot of oil and a heat resistant strainer.
That’s where the difference of oven-fried chicken comes in handy. Oven-fried chicken opts out of the deep fry method, and instead, you cook the chicken in the oven, using a LOT less oil, making it way less messy and wasteful (no thanks to dumping cups of oil after deep-frying).
When done right, oven-fried chicken can taste just as good as regular fried chicken, especially when you have a recipe as good as this one!
How To Make Paleo Fried Chicken
After playing around with different ratios of almond meal, almond flour, and spices, I finally nailed this paleo fried chicken recipe, and man, it is GOOD.
- Place an oven rack in the upper third position. Preheat oven to 350F and prepare a baking sheet by lining it with tin foil and placing the cooking rack on top. Use the olive oil sprayer to generously coat the cooking rack. Mix the almond meal and almond flour in a bowl. Use a fork to sift through and break up any clumps.
- Add spices to flour mixture and use a fork to mix thoroughly.
- In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs with the almond milk.
- Grab a small baking sheet or plate, use a spoon to spread some of the almond flour on the bottom of the tray. You are going to use this to coat the chicken instead of dipping in the almond flour. You are doing this for two main reasons – almond flour tends to absorb moisture and get crumbly which you desperately want to avoid so you can get a good crumb and because you only need about 3/4 of the almond mixture and we don’t want to contaminate it all with raw chicken. You should have your small tray or plate, skinless, bone-in chicken, almond flour mixture with spices, beaten eggs, and olive oil mister set to the side.
5. Dip a piece of chicken in the egg until well coated.
6. Place on the tray and use the spoon to dump some more of the flour mixture on top of the chicken. Pat the flour mixture onto the chicken until all sides are coated and place on the cooking rack.
7. Repeat until all of the chicken is evenly coated and on the cooking rack. Make sure to leave space around each piece of chicken. Finally, use the olive oil sprayer to give each piece of chicken a nice coating (it should shine or appear misted).
8. Discard the beaten egg and any of the flour mixture that raw chicken came into contact with. Save any of the flour mixture that is reserved (and did NOT come into contact with raw chicken).
Recipe Tips:
- I very rarely tell you to buy stuff just to make a dish but if you are serious about oven-fried chicken, you need an elevated baking tray (they are called cooling racks) so the bottom can get crispy instead of soggy.
- If you want to avoid non-stick cooking sprays, get an olive oil mister. The spray of olive oil before going into the oven is crucial for crispy-success!
- I used a combination of almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds). You can make your own almond meal if you have raw almonds and a food processor. Trader Joe’s also sells it pretty cheap ($3.99 / lb). As for the blanched almond flour, I just buy that! I have tried this recipe with just almond meal and with just almond flour as well as other combinations and it didn’t have the crunch.
- You can make this with all legs, thighs, breasts or any combo of the above. But if you go with a whole chicken, make sure to ask the butcher to remove the skin and cut it into 8 pieces (2 breasts, 2 thighs, 2 legs, and 2 wings). This is a major time saver!
More Gluten-Free Chicken Recipes:
Did you make this recipe? Please give it a star rating below!
Paleo Fried Chicken is the gluten-free answer to crispy oven fried chicken! Made with an almond flour and almond meal base for the perfect texture!
- 4 to 5 pound whole chicken cut up into 8 pieces, skin removed
- 1.5 cups almond meal
- 3/4 cup blanched almond flour
- 1.5 Tablespoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1.5 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 large eggs beaten
- 1/8 cup plain unsweetened non-dairy milk
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Place an oven rack in the upper third position (second one from the top). Preheat oven to 350F. Prepare a baking sheet by lining it with tin foil and placing the cooking rack on top. Use the olive oil sprayer to generously coat the cooking rack.
-
Mix the almond meal and almond flour in a bowl. Use a fork to sift through and break up any clumps.
Add salt, pepper, cayenne, paprika, oregano and garlic powder to flour and use fork to mix thoroughly.
-
In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs with the almond milk.
-
Grab a small baking sheet or plate. You are going to use this to coat the chicken instead of dipping in the almond flour.
You are doing this for two main reasons - almond flour tends to absorb moisture and get crumbly which you desperately want to avoid so you can get a good crumb and because you only need about 3/4 of the almond mixture and we don't want to contaminate it all with raw chicken. You should have your small tray or plate, skinless, bone-in chicken, almond flour mixture with spices, beaten eggs and olive oil mister set to the side.
-
Use a spoon to spread some of the almond flour on the bottom of the tray.
-
Dip a piece of chicken in the egg until well coated.
-
Place on tray and use the spoon to dump some of the flour mixture on top of the chicken. Pat the flour mixture onto the chicken until all sides are coated and place on the cooking rack.
-
Repeat until all of the chicken is evenly coated and on the cooking rack. Make sure to leave space around each piece of chicken. Finally, use the olive oil sprayer to give each piece of chicken a nice coating (it should shine or appear misted).
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Bake for 1 hour, 10 min. Remove from oven and allow to cool for at least 10 minutes. Enjoy!
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NOTE that I had about 1/4 cup flour mixture leftover on the tray that was contaminated by the raw chicken so I threw it away. Same thing for the egg - trash it.
If you were careful and used a spoon to scoop the flour mixture from the mixing bowl and have any leftover (I had 1 cup), store in an airtight glass jar and save for the next batch!
- I very rarely tell you to buy stuff just to make a dish but if you are serious about oven-fried chicken, you need an elevated baking tray (they are called cooling racks) so the bottom can get crispy instead of soggy.
- If you want to avoid non-stick cooking sprays, get an olive oil mister. The spray of olive oil before going into the oven is crucial for crispy-success!
- I used a combination of almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds). You can make your own almond meal if you have raw almonds and a food processor. Trader Joe's also sells it pretty cheap ($3.99 / lb). As for the blanched almond flour, I just buy that! I have tried this recipe with just almond meal and with just almond flour as well as other combinations and it didn't have the crunch.
- You can make this with all legs, thighs, breasts or any combo of the above. But if you go with a whole chicken, make sure to ask the butcher to remove the skin and cut it into 8 pieces (2 breasts, 2 thighs, 2 legs, and 2 wings). This is a major time saver!
- Please NOTE that the nutrition info contains EVERY single ingredient in full - meaning that it accounts for all of the breading and oil even though not all of it is used in the recipe as well as the chicken skin.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This Paleo Fried Chicken recipe was originally published in May 2013 and was updated in September 2020 with step-by-step instruction photos and more helpful recipe information.
This was excellent, thank you. I used Costco almond flour (for the meal) and cassava flour (as this was all that I had on hand) on bone-in and skin-on chicken thighs, but regardless the chicken turned out crispy and juicy. The whole family loved it. Had leftovers the next day and put into the oven for a short time and had crispy chicken again. Great recipe and will definitely make it again. Thanks again!
Love it, Claudia!! So glad to know the cassava worked as a sub for the blanched almond flour. Thanks so much for taking the time to comment and let me know and to leave a rating!
Delish! Was exactly what I was hoping for in an oven “fried” chicken. All the flavor and crunch without the extra oil/ghee and gluten. This recipe is a keeper and will be in the regular rotation. Can’t wait to try more of your recipes (especially Whole30) this month!
Hi Randi! So happy to hear it and I hope your Whole30 went great 🙂
I love this recipe for when I’m on a Paleo kick. This is the perfect Paleo alternative to the “This is the only Fried Chicken Recipe you ever need”, also a huge favorite of mine!
Best baked fried chicken ! Followed your seasoning to the tee. We loved it and will definitely use in the rotation.
LOVE! Day made Molly!!
Thank you for sharing your recipe. I made a few modifications to fit our dietary restrictions and it turned out great. I substituted Potato Flour and Coconut Flour instead of the Almond Flours. I used canned Coconut Milk instead of eggs to dip the chicken into before the flour mixture. After baking I broiled the chicken about 3-5 minutes each side to add more crispiness.
Hi Amy! Awesome that it worked out with those changes!!
Hi! Thank you for posting, this looks fantastic!
I have almond flour but no almonds/almond meal on hand 🙁
Is there a chance that it would work with a walnut meal? Or coarsely ground blanched almonds? I also have pistachios and cashews.
Thanks in advance!
Hey Meera – Coarsely ground blanched almonds would be my choice. Hope it worked out!
I have almond flour/meal. Can I use just that?
The mix is what really makes a textured “crust”
This looks yummy and I want to make it this week. This recipe calls for almond meal and blanched almond flour, I believe they are 2 different ingredients since you listed them separately. I have raw almond meal/flour from whole almonds (this is what it says on the package) on hand, is this an almond meal or blanched almond flour or neither? Thanks.
Hi Zendia! They are. One of the easiest ways to tell the difference is the color. Blanched almond flour is beige and one color because the skins are removed. It is also usually a fine grind. Almond meal has the skins on, is speckled beige and brown and is usually a coarser grind. Hope that helps!
Absolutely delicious! I made 16 drumsticks with this recipe and they were gone in one night! My husband and children devoured them. They are so good, we are making them tonight, again.
Yay! Love it Megan – my family is the same way with this recipe 🙂
We had a recipe where we coated the chicken lightly in flour and sautéed it. We weren’t looking for crunch. It just made the sauce adhere nicely and was good. We stopped using flour and have been looking for a substitute ever since. We tried arrowroot, almond flour/meal (Red Mills) and brown rice flour and none of these stuck or coated evenly. Any suggestions for just a plain flour substitute? Thanks. Judy
Hi Judy, Cassava flour or white rice flour!
I made this last week, with boneless skinless chicken thighs, and it was great. Tonight, I plan to top it with a piccata sauce.
That sounds amazing Jackie!! Glad you found the almond flour 🙂