Did you make this recipe? Please give it a star rating below!

Paleo Fried Chicken
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
 

This crispy baked chicken recipe is a riff on old-fashioned oven-fried chicken. This version is gluten-free and paleo-friendly using an almond four base. Perfect for your next Whole30 or any night you feel like the crispy taste of paleo fried chicken!

Course: Mains
Cuisine: American
Keyword: almond flour breaded chicken, crispy baked chicken, gluten free fried chicken recipe, how to make oven fried chicken
Servings: 8 servings
Calories: 317 kcal
Author: Alyssa Brantley
5 from 50 votes
crispy baked chicken on a wood serving platter
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs with the almond milk.

  4. 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.

  5. Use a spoon to spread some of the almond flour on the bottom of the tray.

  6. Dip a piece of chicken in the egg until well coated.

  7. 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.

  8. 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).

  9. Bake for 1 hour, 10 min. Remove from oven and allow to cool for at least 10 minutes. Enjoy!
  10. 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!

NOTES:
Nutrition Facts
Paleo Fried Chicken
Amount Per Serving (1 g)
Calories 317 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Cholesterol 53mg18%
Sodium 1334mg58%
Potassium 28mg1%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 1g1%
Protein 26g52%
Vitamin A 313IU6%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.