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Paleo Crispy Baked Chicken

Prep Time 10 minutes


  • 4-5 chicken thighs*, boneless
  • 4 tbsp ghee or grass-fed butter if not paleo
  • 1/2 tsp sea salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 1/4-1/2 cup gluten free crackers, crushed I used Simple Mills Crackers JalapeƱo
  • 2 eggs, whisked
  • 1 tsp dried parsley, basil, sage optional
  • 4-5 small sweet potatoes (or yellow if not paleo) optional
  • extra virgin olive oil


  1. Preheat oven to 400. 

  2. Crush up crackers (I placed them in a bag and used a rolling pin) and measure out 1/4-1/2 cup (depending on size of chicken thighs).

  3. In a bowl, add all the spices and crushed crackers.

  4. In a separate bowl, whisk 2 eggs.

  5. Pat and dry chicken thighs with a paper towel. Make sure they are flattened out so they cook evenly (they are often folded together in packaging). Then dip each one into the egg wash, then the cracker season mix. 

  6. Place the chicken on a baking sheet with parchment paper or I used a ceramic one here. Then divide 4 tbsp of ghee or butter on top of the chicken. 

  7. If you want to add potatoes, slice them into quarters, place them in a bowl and add some olive oil, sea salt, and pepper to coat. Place them on the same pan as the chicken. 
  8. Bake the chicken for 30-40 minutes (breading will be a golden color and potatoes will be crispy!)

  9. *You could also use chicken tenders or other boneless chicken. I just like the flavor of chicken thighs.