Dinner · 40 min · american

Almond-Crusted Fried Chicken

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1.5 cups Almond flour
• 2 Eggs
• 1/2 cup Parmesan
• 2 tsp Paprika
• 1 tsp Garlic powder
• 2 cups Avocado oil

Steps

1. Pat the thighs completely dry and season with salt, pepper, the paprika, and the garlic powder.
2. Set up a dredge: beaten eggs in one dish; almond flour mixed with parmesan in another. Press the coating on firmly.
3. Rest the coated chicken 10 minutes — the crust hydrates and grips instead of sliding off in the oil.
4. Heat 1/2 inch of avocado oil in a cast-iron skillet to 350°F; a crumb should sizzle the instant it hits the oil.
5. Fry 5 to 6 minutes per side, until deep golden and the thighs read 175°F.
6. Drain on a wire rack, not paper towels — air circulating underneath keeps the crust shatteringly crisp.
7. Rest 5 minutes and season with flaky salt while still hot.

Build my plan — free

← All recipes