This Gluten Free Pan Fried Chicken Thighs recipe really reminds me of full gluten pan-fried chicken. It’s nice to have a gluten free alternative that tastes so much like the real thing. It’s a dish that I’ve served to guests that aren’t on the paleo/AIP diet and they love it as well.
I tried making this dish with cassava flour but it came out too gummy. I use the cassava flour in my Pan Fried Tilapia recipe and it’s amazing. It crisps up perfectly when cooking the fish but just doesn’t work when cooking the chicken. The tigernut flour works much better.
I recently went through a health setback. I now have additional food sensitivities, which makes diet more restricted. I’m really trying not to focus on the foods I can’t eat. It’s one of those things I need to accept and move on. I’m really trying to be grateful for what is working and give my body additional time to heal.
I’m really grateful for this recipe because it just tastes good. It’s the simple pleasure of enjoying food that can get lost in the day-to-day life when you’re focusing just on nutrition, healing or just filling your belly. I don’t feel like anything is missing. It doesn’t make me long for food that my body can’t handle. The AIP/Paleo diet can sometimes be hard but this is one of those recipes that makes it a little easier.
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 Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4
- 1/4 cup Tigernut Flour
- 2 teaspoons Garlic Powder
- 1 teaspoon Homemade Italian Seasonings
- 1 pound Boneless and Skinless Chicken Thighs
- 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.
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