Pan-Fried Chicken Thighs

2013-11-25 19.04.57

I am not a food blogger, but this seems like a great way to capture some of my thrown-together recipes. I am hopeful this will save me time the next day I want to fry some chicken. Since I’m gluten-free and currently grain-free, seems like an even better reason to remember what I did!

Prep Time: 10 minutes
Cook Time: 25-30 minutes

4 large chicken thighs (these are from Costco with bone in)
Coconut oil
1/4 cup coconut flour
1/3 cup almond meal (trader joe’s)
1/2 teaspoon black pepper
1 1/2 teaspoons sea salt (trader joe’s)

Penzey’s Seasoning Salt (eh – just a bit)
Some seasoning (I added rosemary, but you could add any dry herb that strikes your fancy)


  1. Thaw those chicken thighs (I always forget to do this ahead of time, but the microwave works well for this purpose). Remove skin (if you like) and pat dry. Set aside.
  2. In gallon Ziplock bag, toss all those dry ingredients, then seal and shake to mix.
  3. Melt a crap-ton of coconut oil in the skillet at medium-high heat.
  4. Throw the chicken thighs in the bag with your breading mix and shake (do remember to seal the bag first)
  5. If your oil is heated and ready, throw those thighs in the pan. Cook for 10 minutes, then turn and cook for another 10 minutes.
  6. Turn once more and cook another 5-10 minutes or until chicken is thoroughly cooked.
  7. Drain on paper towels, then serve with some roasted cauliflower for a terrific and quick dinner.

Notes after Making:

  • You might use all almond meal. Coconut flour is dry and requires more liquid than I used. I had to add coconut oil several times during the frying to produce enough fat. You could also use olive oil for cooking or perhaps leave the skin on to produce more fat during cooking.
  • This was delicious! Cooked perfectly for about 27 minutes. ¬†Was dry enough there was no need to drain. Flavor was delicious, especially the hint of rosemary.