Gluten Free Pan Fried Chicken Thighs
This Gluten Free Pan Fried Chicken Thighs recipe has a crispy exterior and juicy center just like the original recipe. It’s a easy and quick recipe that’s sure to become a family favorite. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Chicken, Main Dish
Cuisine: American
Servings: 4
Calories: 88kcal
- 1/4 cup Tigernut Flour
- 2 teaspoons Garlic Powder
- 1 teaspoon Homemade Italian Seasonings
- 1 pound Boneless and Skinless Chicken Thighs
- Salt
- 1/4 cup Lard Ghee, Coconut Oil or Avocado Oil would be a good substitute
Combine the flour and garlic powder on a plate and then set aside.
Place the chicken on a second plate and sprinkle with salt on both sides.
Next dredge the chicken in the flour mixture until each side is coated.
Heat the lard in a large frying pan over high heat.
Make sure it’s hot before gently placing the thighs in the oil.
Cook the chicken for about 4-5 minutes then gently flip the chicken.
Cook for another 4-5 minutes on the other side and then remove from the heat.
Let the chicken sit for a few minutes before serving.
Serving: 1thigh | Calories: 88kcal | Carbohydrates: 2g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 62mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg