Gluten-Free Paleo Fried Chicken

Gluten-Free Paleo Fried Chicken

Servings: 4

Recipe submitted by: Jen Zigizmund


  • 4 chicken thighs and 4 chicken drumsticks. (Chicken breasts can be used as well)

For the marinade
  • 1 teaspoon salt
  • ¼ teaspoon of garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (regular or smoked)
  • 2 cups of buttermilk

For the coating
  • 1 cup tapioca flour
  • 1 cup almond flour
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder


Combine and mix well all the marinade ingredients. Put chicken pieces in a resealable plastic bag or a bowl and pour over the marinade, ensuring that all the chicken pieces are covered well. Marinate in the refrigerator for at least 2 hours - overnight is ideal.

Combine all the coating ingredients well. Take out your chicken from the marinade and shake off access. You don’t want the chicken pieces to be too dry, just shake of the marinade a bit. Dip each chicken peace in the coating mix making sure that all the pieces are covered evenly.

Lay chicken pieces on a tray in single layer, making sure that the pieces don’t touch each other. Set your AirFryer to airfry mode, position the tray into position 2 and cook at 400°F degrees for 25 minutes, gently turning chicken once half way. Cook until golden brown and internal temperature reaches 165°F. Let it cool on the cooling rack and enjoy!

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