Amazingly Crispy Paleo Fried Chicken

Indulge in the deliciousness of fried chicken while keeping it Paleo-friendly with this recipe. The combination of almond flour and tapioca flour creates a crispy coating that's both gluten-free and grain-free, making it perfect for a Paleo diet.

Ingredients:

4 boneless, skinless chicken breasts
1 cup almond flour
1/2 cup tapioca flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/4 cup unsweetened almond milk
Coconut oil for frying

Instructions:

In a shallow bowl, combine almond flour, tapioca flour, paprika, garlic powder, onion powder, salt, and black pepper

Mix well

In another bowl, whisk together eggs and almond milk

Heat coconut oil in a large skillet over medium-high heat, about 1/2 inch deep

Dip each chicken breast into the egg mixture, then coat with the almond flour mixture, pressing the coating onto the chicken to adhere

Carefully place the coated chicken breasts into the hot oil and fry for about 4-5 minutes per side or until they are golden brown and the internal temperature reaches 165F 74C

Remove the fried chicken from the skillet and place them on a paper towel-lined plate to drain excess oil

Serve hot and enjoy your crispy Paleo fried chicken!

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