Monday, December 23, 2013

Salt & Pepper Chicken Drumettes

I feel like during the holidays I get inundated with food porn of the sweet variety; so many blog posts and Pinterest pins feature holiday treats and indulgences. I stumbled upon this recipe amidst the egg nog coffees and grain-free gingerbread cookies, however, and it made me drool much more than any dessert.

The caveman and I both love such deep-fried goodies as salt & pepper shrimp or calamari, but I avoid such gluten bombs like the plague. Paleo Cupboard uses simple arrowroot starch to yield a crispy skin, and the green onion, garlic and red pepper flakes to finish things off is a truly delicious combo!

I used coconut oil to fry my chicken; if you don't like coconut flavor at all you might want to stick to the bacon fat or tallow recommended by Paleo Cupboard.

Salt & Pepper Chicken Drumettes
from Paleo Cupboard

10 chicken drumettes or wings
1/2 cup arrowroot powder
1 tbs. plus 1 tsp. sea salt
1/2 tsp. fresh ground black pepper
bacon fat/lard, tallow or coconut oil for frying
4 chopped garlic cloves
1/2 tsp. crushed red pepper flakes
1 cup thinly sliced green onions

Place chicken in a medium sized bowl and sprinkle evenly with 1 tbs. sea salt. Place in fridge and allow the sit for 6 hours or overnight. Rinse wings and pat dry with paper towels. Set aside and allow the wings to come to room temperature (about 30-60 minutes).

Heat enough bacon fat/lard or tallow in a large skillet to cover about 1 1/2" deep. Heat the fat over medium/high heat (you want the oil to reach about 375 degrees).

Place the chicken in the skillet (I cooked mine in 2 batches) and fry for about 5 minutes, and then flip and fry on the other side for another 5 minute or until golden brown and cooked through.

Transfer the chicken to a plate lined with paper towels. Drain the oil from the skillet, leaving about 1 tbs. of fat in the pan.

Return the skillet to the stove over medium heat. Add the green onion, chopped garlic and crushed red pepper to the pan and cook for about 1 minute, stirring frequently.

Add the chicken to the pan and toss to coat. Sprinkle with additional sea salt and ground black pepper (to taste) and serve.

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