Tender on the inside, crispy on the outside, and spiced up with a quick shake of herbs and paprika, this chicken will have you reaching back to the plate for more.
And it’s especially great with a big bowl of summery, spicy coleslaw: between the cumin and the homemade Sriracha sauce, this is one salad that you can’t accuse of blandness.
The coleslaw is convenient because you can make it ahead and just set it in the fridge to chill until it’s time for dinner.
If you’re going to be busy in the evening, just throw it together at lunch and leave it there; then, you’ll have one less thing to worry about. You can use olive oil or mayo for the fat, depending on your taste; try it both ways and see how you like it!
Battering the chicken is a little bit of an assembly line, but once you’re done with that, the recipe is incredibly simple – just bake the same way you’d bake any other chicken (the precise time will vary depending on what particular parts you have).
It’s a quick and simple way to really up the flavor on a familiar cut of meat and give yet another finger-food classic a healthy Paleo makeover.
Fried Chicken With Spicy Cumin Coleslaw Recipe
SERVES: 4 PREP: 20 min COOK: 40 min
Ingredients
- 3 lbs. chicken pieces with skin and bones
- 2 cups almond flour
- 1 cup coconut flour
- 2 eggs, beaten
- ¼ cup almond or coconut milk
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- Olive oil
- Sea salt and freshly ground black pepper
Ingredients for the spicy cumin lime coleslaw
- 1 medium head of cabbage, shredded
- 3 carrots, peeled and shredded
- 1 sweet onion, chopped
- ¼ cup lime juice
- ½ tsp. cumin
- 2 cloves garlic, minced
- 2 tsp. Homemade Sriracha
- ⅓ cup homemade mayonnaise or olive oil
- Sea salt and freshly ground black pepper
Preparation
- In a bowl, combine all the ingredients for the coleslaw. Give everything a good stir, and refrigerate until ready to eat.
- Preheat your oven to 400 F.
- Season the chicken pieces with paprika, sea salt, and freshly ground black pepper.
- In a large bowl, combine the garlic powder, onion powder, oregano, almond flour, and coconut flour.
- In another bowl, whisk together the eggs and almond milk.
- Taking one chicken piece at a time, dip in the egg mixture, dredge in the flour mixture and set aside.
- Let the chicken sit for a few minutes and then coat again with the almond flour, making sure each piece is well-covered.
- Set the chicken pieces on a wire rack or directly on a baking sheet.
- Bake in the preheated oven for 40 to 45 minutes.
📖 Recipe
Fried Chicken With Spicy Cumin Coleslaw Recipe
Ingredients
- 3 lbs. chicken pieces with skin and bones
- 2 cups almond flour
- 1 cup coconut flour
- 2 eggs beaten
- ¼ cup almond or coconut milk
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- Olive oil
- Sea salt and freshly ground black pepper
Ingredients for the spicy cumin lime coleslaw
- 1 medium head of cabbage shredded
- 3 carrots peeled and shredded
- 1 sweet onion chopped
- ¼ cup lime juice
- ½ tsp. cumin
- 2 cloves garlic minced
- 2 tsp. Homemade Sriracha
- ⅓ cup homemade mayonnaise or olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine all the ingredients for the coleslaw. Give everything a good stir, and refrigerate until ready to eat.1 medium head of cabbage, 3 carrots, 1 sweet onion, ¼ cup lime juice, ½ tsp. cumin, 2 cloves garlic, 2 tsp. Homemade Sriracha, ⅓ cup homemade mayonnaise or olive oil, Sea salt and freshly ground black pepper
- Preheat your oven to 400 F.
- Season the chicken pieces with paprika, sea salt, and freshly ground black pepper.1 tsp. paprika, Sea salt and freshly ground black pepper, 3 lbs. chicken pieces with skin and bones
- In a large bowl, combine the garlic powder, onion powder, oregano, almond flour, and coconut flour.2 cups almond flour, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. dried oregano, 1 cup coconut flour
- In another bowl, whisk together the eggs and almond milk.2 eggs, ¼ cup almond or coconut milk
- Taking one chicken piece at a time, dip in the egg mixture, dredge in the flour mixture and set aside.
- Let the chicken sit for a few minutes and then coat again with the almond flour, making sure each piece is well-covered.
- Set the chicken pieces on a wire rack or directly on a baking sheet.
- Bake in the preheated oven for 40 to 45 minutes.Olive oil
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