Paleo Fried Chicken (Whole30, Grain-Free, Nut-Free)

We always have boneless, skinless chicken thighs on our shopping list because they are so versatile and less expensive than chicken breasts, so that is what we used for this recipe. The breading on this fried chicken came out crispy, crunchy and absolutely delicious! We hope you enjoy it as much as we did!
5 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:24 g
Protein:23 g
Calculated per serving.

Serves: 7

Serves: 7decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat deep frying pan, like this one over medium-high heat.
  2. Pat chicken thighs dry with a paper towel to make sure the seasoned flour sticks well.
  3. Add flour, salt, garlic powder and pepper to a medium sized bowl.
  4. Add ghee to your pan and let it melt.
  5. Dredge each piece of chicken in the flour, coat entire surface of chicken on both sides and add a few pieces to your hot pan.
  6. The chicken should begin to fry immediately. Wait 3-4 minutes and flip your chicken once it's nice and brown.
  7. Fry for another 3-4 minutes on the other side and then remove to a wire rack (with some foil or a baking sheet to catch any oil drips).
  8. Repeat with remaining pieces of chicken. Add more ghee to the pan if needed.


*If you have it, try subbing the salt, garlic powder and pepper for 1 1/2 tablespoons Nom Nom Paleo's Magic Mushroom Powder. That stuff is magical.

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