Wednesday, May 23, 2012

Paleo fried chicken

Okay, because I believe in giving credit where credit is due, the original recipe came from the Paleo Comfort Foods cookbook, but below is my take on it.

And I'll tell you right off the bat, this isn't your KFC variety, super crispy chicken skin, but it's also a heck of a lot better for you!  Plus, I didn't use some trans fatty garbage to do the frying, I used organic all natural, all vegetable shortening.  I bought a 4 pack several months ago from Amazon and just noticed that they expire in February 2013 so I thought I'd better get cracking and use some of this stuff up.

Unfortunately, I didn't have time to soak the chicken in a brine, but I will definitely do it next time.  It's the best way to go, and no, you don't need sugar for a brine like a lot of recipes suggest.  I usually do 1 cup of kosher salt per 1 gallon of water and soak overnight.

Now, on to yummies...

  • 2 pounds chicken (I used legs because it's what I had on hand, but you can use any combination)
  • 3 eggs
  • 1 cup shortening (or coconut oil)
  • 1 cup almond meal
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, this added the perfect amount of heat for me)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Preheat your oven to 400 degrees and line a baking sheet with a piece of aluminum foil (just makes for easier cleanup) and place a cooling rack on top (this will keep your chicken crispy as it bakes

Meanwhile, in a cast iron skillet, melt your cup of shortening over medium heat.

Whisk 3 eggs in a large bowl and add the chicken, making sure it's coated.

In a separate large bowl, mix together all of the dry ingredients and add the chicken.  I tossed my chicken in one at a time to ensure even coating.  It took a few extra minutes that way, but every piece had a nice crust on every side, so to me it's worth the effort.

Once the shortening/oil is melted, put the chicken in and let cook on each side for about 2 minutes.  It's important to let it rest once it's in there and not move it around too much, you don't want the coating to fall off! 

Remove the legs from the skillet and place on the baking sheet until all of it is ready for the oven.  Bake at 400 degrees for 15-30 minutes, or until the chicken is cooked thoroughly.  I had to bake the legs for about 25 minutes.

The end result is a crunchy coating and juicy chicken and a much better for you meal then you'd get in the drive thru!

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