This Paleo Deep Fried Chicken will make you forget all about your dinner plan for tonight 😉.
‘Going Paleo? Might as well get over your love for crispy fried chicken then!’
I’m sure you must have heard this a loooottt of time. Right?
Well, let me tell you one thing: This paleo chicken is gluten, dairy, grain, AND nut free.
It’s SO crispy and delicious that even non-Paleo peeps can’t help but ask for more. Plus, it’s a stupid easy recipe. Trust me.
Another thing that you hear often is that homemade fried chicken takes ages to cook. When you think about it, it takes less time than:
- Getting dressed to go out,
- Driving to your hometown Fried Chicken drive-thru,
- Waiting for your turn to order,
- Driving back home.
Plus, this paleo deep fried chicken is SO much healthier compared to commercial ones.
Heads up: Once you take a bite in this chicken, you won’t be able to resist eating more and more. So, even if this paleo deep fried chicken is healthy, keep it as a treat.
Good to know:
- I used skinless chicken breasts when making this paleo deep fried Chicken. If you choose to leave the skin on, make sure to use free range chicken.
- It may seem like this recipe calls for A LOT of oil but don’t worry. Not all of it is absorbed by the chicken. And, you can use what’s leftover in another meal. That’s what I always do.
Don’t want to dirty your hands? No problem.
Here’s how you should proceed:
- In a large Ziplock bag, add the arrowroot flour, salt, ground pepper, and, cayenne pepper. Close the bag and shake it to mix everything.
- Add the chicken to the bag. Shake until it’s completely covered.
- In a medium bowl, mix the egg whites.
- Add the egg whites to the bag. Shake once again until all the chicken is covered.
- Then, use a kitchen clamp/tong to place the chicken into the melted ghee.
Paleo Deep Fried Chicken (Gluten Free, Dairy Free, Grain Free, Nut Free)
- 2 egg whites, beaten
- 4 to 5 tablespoons arrowroot flour
- 2 boneless chicken breasts, 400g
- ¼ teaspoon unrefined sea salt
- Ground black pepper, to taste
- Cayenne pepper, to taste
- 6 tablespoons extra virgin olive oil
- 2 tablespoons coconut oil
- In a medium bowl, mix together your flour, salt, black pepper, and cayenne pepper. *See notes below
- Allow the extra virgin olive oil & coconut oil to heat up in a deep heavy-bottomed pot or deep fryer over low heat.
- While the oil is heating up, dredge your pieces of chicken into the coating. Make sure that they are evenly coated.
- Then, dredge each piece of chicken into the beaten egg whites. Once again, make sure that they’re all evenly coated.
- When the oil is medium hot, gently slide one piece of chicken at a time. But make sure not to overcrowd your skillet. Use an oil splatter screen to prevent hot oil splatter burns.
- After 5-8 minutes on medium heat, gently flip over each piece of chicken. Decrease the heat and allow them to cook for another 2-3 minutes.
- Remove them once they’ve become a beautiful golden brown color.
- If you’re making a 2nd batch, allow your chicken to cook for 2-3 minutes on both sides on medium heat.