Paleo Fried Chicken with Organic Free Range Chicken Thighs


  1. 6 D’artagnan Organic Chicken Thighs
  2. 2 eggs, beaten
  3. 1 cup coconut flour
  4. 1/2 Tbsp garlic powder
  5. 1 tsp paprika
  6. 1/2 Tbsp ground black pepper
  7. 1/2 Tbsp salt
  8. 1 cup coconut oil


  1.  Mix all dry ingredients together.
  2.  Put 1/4 of the dry mixture into a bowl.
  3.  Dredge the chicken in the bow with 1/4 of the dry ingredients, then through the egg, then into the bowl with 3/4 of the dry ingredients.
  4.  Heat a frying pan with the coconut oil to 365F.
  5.  Place the chicken into the oil. Cook 8 minutes on each side or until golden brown (internal temperature should be 165F).


  1. This chicken is best hot and fresh. Unlike traditional fried chicken, the crust does not taste well cold or reheated the next day.