Paleo Fried Chicken

Finger Lick’n Paleo Fried Chicken!

Amazing Paleo Fried Chicken

It’s no big secret that I am a southern girl who was born and raised in Texas. In the South we fry EVERYTHING! Seriously… have you heard of our famous state fair deep friend Oreos or deep-fried margaritas. Yes, that is a thing. Anyway, I digress. What I was really wanting was some good, southern fried chicken. Other Paleo fried chicken recipes with nut flours just weren’t cutting. They ended up soggy or had a strange texture. I wanted a good, crunchy, slightly salty, juicy, fried chicken. I was at the store buying our weekly 15 bags (they are tiny) of plantain chips and I had an epiphany. Plantain chip crusted fried chicken! We buy the Inka Chips brand that come in a green bag from Natural Grocers. I do not recommend the dehydrated plantain or banana chips. I have never had a good experience with them!


I already had the boneless , skinless chicken thighs at the house so I rushed home, ground up the plantain chips (as my kids watched in horror as I crushed their favorite snack in the food processor), add some spices, coated and pan-fried the chicken. What happened next was a surprise to the whole family.  The paleo fried chicken was so good!! Like down home, southern fried chicken!  This is a MUST try!!

Now, I used four different types of oil on these to see which one crisped up the best and allowed the chicken to cook thoroughly without burning and I must say that animal fats take the cake for this recipe. I had a ton of bacon grease and it most definitely worked the best. I also tried avocado oil, grape seed oil and coconut oil. If I absolutely could not use animals fats I would go with coconut oil. It has a higher smoke point and can be used to fry with.

2 pounds boneless, skinless chicken thighs (you can use breast)
2 cups ground plantain chips
4 eggs
1/2 TSP paprika
1/2 TSP garlic POWDER
1/2 TSP Herbs de Provence (found in spice aisle at most grocery stores)
Salt and pepper to taste
Oil (animal fat preferred)


Pour oil into skillet (about 1/8 inch deep) and heat on low-medium heat.
Using a food processor grind the plantain chips until they resemble flour. Set aside.
Mix spices into the plantain flour. Set aside.
Crack eggs into a separate bowl, whisk and set aside.
Dip thighs into egg and then into the plantain mixture.
Pan fry on medium to low heat until coating is darker golden brown and chicken is cooked thoroughly.
Lay out on a napkin or on a cooling rack with a paper towel under it to catch extra grease.
Serve right away with salad, in a wrap or as part of a spaghetti dinner. Can also simply be eaten with a side of vegetables!

One Comment

  • Michaela

    That looks like a decent crispy coating! I’d love to try this recipe, but I can’t get plantains in NZ. Is there a paleo substitute for these?

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