I love tasty fried chicken, but it’s probably not a great idea to eat it all of the time (even though I want to). So instead I’ve come up with a paleo/low carb/gluten free version that is quite tasty. My low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings when I want to avoid wheat flour and all that oil in frying the chicken.
It’s an easy meal to make if you plan a bit ahead. The actual prep of the chicken takes me about 10 minutes for me (now that I make it so often). It’s just letting the “breading” sit on the chicken for about an hour that you’ll need to plan ahead for. Trust me. It’s worth letting it sit on there.
September 2018 update: I’ve been adding more variety of seasoning to this meal and you should give it a try. We like to add a tsp. of mustard and ginger powder these days. Occasionally I’ll add a 1/2 tsp. of curry powder. This adds even more flavor. Give it a try!
Are you ready to make this for yourself?
My low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings while avoiding wheat flour.
- 8 small to medium chicken thighs bone in and skin on
- 2 cups almond flour I like Bob's Redmill Almond Flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 - 2 tsp salt to taste
- 1 tsp smoked paprika
- 1 tsp ground ginger
- pepper to taste
- 2 eggs
Pat the chicken thighs dry. We like to let them sit for a bit in the fridge to dry them a bit longer.
Mix together all the dry ingredients in a bowl. In a separate bowl whisk the eggs.
Coat each chicken thigh in the whisked eggs. Coat each chicken thigh in the the dry ingredients.
Let the chicken sit for about 45 minutes on a plate in the fridge before baking. My husband (the best cook in this family) tells me this will help ensure that the coating won't fall off while baking.
Set the oven to 400°F. Heat up a baking sheet in the oven (the baking sheet should have sides so the chicken grease won't drip off into the oven).
When the oven is ready place the prepped chicken onto the hot baking sheet and bake for 30 - 45 minutes. You will know the chicken is done when you've checked the internal temperature (over 165°F).
I’d love to find out if you have made this recipe for yourself and if there are any yummy recipes that you love and want to share.
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Great recipe. Do you leave the chicken once coated on the kitchen counter or do you put it in the frig for the 45 minutes?
I’m sorry I missed your comment! We keep it uncovered in the fridge.