Sunday, January 25, 2015

Paleo Fried Chicken


The other day the caveman expressed a craving for fried chicken. I think the last time I made this chicken was over a year ago, but after enjoying it again I don't think I'll let so much time go by again.

It's delicious freshly made, and even better eaten cold for lunch the next day! If you can't do nuts I think this might work with ground flax, but as I haven't tried myself I can't say for certain. Either coconut or olive oil would work, but the coconut will impart a distinctive flavor.

Paleo Fried Chicken

2 lbs. chicken drumsticks, thighs or breasts
3 beaten eggs
1/2 cup almond flour or meal (nut-free option: try spelt or brown rice flour)
1/2 cup arrowroot or tapioca starch
2 tsp. black pepper
1 tsp. paprika
salt & pepper
1 cup olive or coconut oil

First, set up your dredging station. Pat chicken dry with paper towels and season with salt and pepper. Place beaten eggs in a shallow plate or bowl.

Combine almond flour, arrowroot, 2 tsp. black pepper, paprika and pinch of salt in another container. 

Preheat oven to 350 and heat oil in a large, heavy skillet.

Once the oil is hot, dip chicken in egg, then coat in flour mixture. Add to hot oil and cook for only 1-2 minutes a side, until outside is beginning to crisp.

Place in a greased baking dish or on a rimmed baking sheet. Bake on 350 for one hour on until chicken is thoroughly cooked.

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