Today Mr. Rogue asked me for some old fashioned fried chicken, I guess he had a hankering for some comfort food.

I starting digging through my flour subs to see what I could come up with and I think I hit the jackpot with this recipe.

Try it out and let me know what you think!

Low-Carb, Gluten-Free Fried Chicken
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1 (4 pound) chicken, cut into pieces
  2. 1 cup almond milk
  3. 2 eggs (optional)
  4. 1/2 cup xanthan gum
  5. 1/2 cup coconut flour
  6. 1/2 cup almond flour
  7. 1 teaspoon paprika
  8. salt and pepper to taste
  9. peanut oil for frying
  1. Add flours & xanthan gum to a large plastic bag. Season the mixture with paprika, salt and pepper to taste (paprika helps to brown the chicken). In a separate bowl, mix the almond milk and eggs together with a fork.
  2. Dip chicken pieces in almond milk and egg then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
  3. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
  4. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
  5. You can also fry in a deep fryer if you have one, I did mine in my fry daddy...two legs at a time.
  6. Drain the fried chicken on paper towels and nom!
The Rogue Cookie

3 Responses so far.

  1. Tiffany says:

    I can’t wait to try it!!! I love fried chicken. Thanks for sharing.

  2. Brenda says:

    Can you post the nutritional contents for the recipe, please?

  3. This is a must try…I love fried chicken especially those free-range. I like your page here Heather. very informative, from gardening to recipes, I find it very useful.

    -Naturally Grass Fed

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