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up close photo of paleo fried chicken served with a salad and grapes

Paleo Fried Chicken

You'll love the crispy fried chicken exterior, yet the ease of cooking this comfort food Paleo Fried Chicken. A simple egg and grain-free flour dip makes the best outcome, with a moist juicy chicken interior.
Course DInner, lunch, Main Course
Cuisine American
Keyword fried chicken, gluten-free, paleo, whole30
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5 servings
Calories 433kcal
Author Megan
Cost $9


  • dipping bowls
  • frying pan


  • 1-½ pounds chicken thighs skinless, boneless
  • 1 egg
  • 1/3 cup cassava flour <-- This brand is best and offers free shipping.
  • 1-1/4 teaspoons sea salt divided
  • 1/8 + 1/4 teaspoon white pepper divided (or more, to taste, if you like it spicier)
  • 6 Tablespoons fat: 4 Tablespoons avocado oil + 2 Tablespoons duck fat, tallow or lard


  • Set out two medium size bowls. In one, place the egg, 1/2 + 1/8 teaspoon sea salt and 1/8 teaspoon white pepper. In the second, place the cassava flour, remaining sea salt and remaining 1/4 teaspoon white pepper. Whisk the flour mixture to combine. Then whisk the egg mixture until the whites and yolks are well mixed.
    bowl of egg, bowl of flour
  • Place avocado oil + 1 Tablespoon solid fat into large cast iron skillet. Heat over medium-high heat for 2 minutes, until fat is hot and animal fat is melted. Dip chicken pieces one at a time into first egg mixture, then cassava flour mixture. You want to dredge the chicken well, opening up each piece so the inside is totally wet first with egg and then well coated in flour. Place each consecutive piece of chicken into the hot fat, working moderately quickly. Take note of the time when you place the first piece of chicken in the fat.
    paleo fried chicken frying on the first side
  • After 5 minutes, reduce the heat to medium. Cook an additional 5 minutes.
  • Flip chicken pieces using tongs or 2 forks. Add additional 1 Tablespoon of fat. Cook chicken on its second side about 8 minutes, until both sides are crispy golden brown and chicken is cooked through. (You can poke it through to the center; the juices will run clear when done; or cut one open to be sure.)
    chicken almost done frying
  • Remove chicken to a plate or cooling rack to cool slightly, or serve immediately.
    paleo fried chicken cooling on rack
  • Enjoy with a big salad, fresh fruit and/or other classic comfort foods like Smashed Potatoes or Herb-Roasted Cauliflower.
    paleo fried chicken served on a white plate with salad and grapes


If you like your fried chicken a bit on the extra spicy side, you can either add hot sauce to the egg mixture or you can add cayenne pepper to the flour mixture, to taste. (You can even marinate the chicken ahead of time in hot sauce, or hot sauce and buttermilk, if you eat dairy.)
Here's where to get Otto's Cassava Flour. This is a lovely, family-owned company. Buying directly from their website ensures the lowest price and free shipping.

AIP or egg-free variation

Yes, you can make this recipe using a gelatin egg. The fried chicken does not turn out the same, but you do get crispy edges and yummy juicy chicken. We all enjoy this variation.


  • 4 Tablespoons water, room temp.
  • 1 Tablespoon gelatin


  1. In medium size broad bowl, sprinkle gelatin over water, then stir to mix. Add 1/2 + 1/8 teaspoon sea salt (same as in the main egg recipe above), and stir again.
  2. Dip opened-up chicken thighs into gelatin egg, coating well, then into flour mixture, coating well. The gelatin egg is thick, so it's okay to wipe off really thick parts so there's enough for the whole amount of chicken.
  3. Fry as in main recipe above, except: be aware that the gelatin will melt as it cooks. Let the melted gelatin sizzle and fry; this will become your crispy edges. Cook over medium heat for about 10 minutes total, on the first side, until the fried gelatin lifts off the pan easily, to flip and cook the second side.
  4. Proceed as the main recipe above describes.


Calories: 433kcal | Carbohydrates: 7g | Protein: 20g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 154mg | Sodium: 218mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg