Paleo Crumbed Chicken (GF, DF)
We’re not sure about you… but for us, crumbed chicken has always been a household favourite. As kids, Amy and I were big fans of the “chicken nugget” and I must say, my husband particularly loves anything with a crumb!
Of course, the crumbed chicken we ate as kids was battered with wheat flour and breadcrumbs and fried in some less-than-healthy oils. The good news? There are healthier alternatives that are just as tasty!
Today we’re sharing our tried-and-true recipe for crumbed chicken which is both gluten and dairy free + 100% paleo. Once you get the hang of battering, it’s a quick and easy recipe to make for dinners at home. To speed things up, I keep a pre-mixed jar of the almond meal crumb in the pantry!
The trick is in the method, applying 3 layers (tapioca, egg and the crumb). For crispier results, you can opt to shallow fry in coconut oil, grass-fed ghee or tallow. Also, feel free to get creative with the herbs and spices used. We’ve provided two of our favourites below: Cajun Spice and Italian Mixed Herbs. Enjoy!
Tip: Serve with homemade aioli and slaw (both recipes featured in our free 3 Day Paleo Meal Plan!).
Serves 2 – 3
- 400g free range chicken thighs (approximately 4 thighs)
- 1/2 cup tapioca starch
- 1 free range egg
- 1 cup almond meal (add more if required)
- 1/2 tsp sea salt
- 2 – 3 tbsp coconut oil, for cooking
- herbs and spices: Cajun Spice Mix – 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 teaspoon chilli powder or flakes, 1 tsp dried thyme OR Italian Herb Mix – 1 tsp dried oregano, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp dried basil, 1 tsp sage
- Arrange three bowls on your counter. Bowl #1 containing the tapioca starch, Bowl #2 containing the egg and Bowl #3 containing the almond meal, spices, salt and pepper
- Flatten out the chicken thighs, and either keep whole or cut in half (whichever you prefer!)
- Coat the chicken thighs in the tapioca starch, one at a time, making sure they are completely covered
- Then, take each piece and dip it in the egg mixture, followed by the almond meal crumb. Tip: to reduce mess and build-up on your hands, use one hand to dip in the egg mixture and the other to cover with almond meal.
- Once all the pieces are crumbed, bring a pan to medium heat with 1 – 2 tbsp of coconut oil
- Cook the chicken thighs 3 – 4 minutes per side, until cooked through and golden. Hint: make sure the temperature doesn’t get too high – you don’t want the crumb to cook (or burn) before the chicken cooks through!