Paleo Fried Chicken How can it only be Wednesday and this week is already insane and getting away from me. My mom has been here visiting for a few weeks now and somehow it is taking all three adults (hubs, mom, and me) to pull it all together. My to-do list keeps growing and though I am checking items off one by one, it seems to be spreading faster than I can cross through. One thing that remains important to me, even in the chaos, is dinner. Even if we take a few short cuts, I want my family to eat a decent meal each evening. Not always homemade from scratch, but not from a drive thru either. So when my mom came to visit I had her go through my cookbooks and pick meals that she was interested in having while she was here. Being a native Texan herself, it was no surprise when she picked the Fried Chicken from Down South Paleo. Then I decided to switch things up a bit. Since I posted this Down South Paleo Resource Page I figured why not apply some of my own substitutions and post the recipe right here! So if this isn’t a reason to celebrate the last days in August, I don’t know what is! Get your drumsticks ready, we’re gonna spread those wings and “fry”… Ingredients:
- 3-4 pounds organic chicken drumsticks (or preferred skin on/bone in chicken pieces)
- 1/2 cup high quality mayo
- 3 pastured eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Avocado oil for frying
- Preheat your oven to 350F
- Preheat your avocado oil in a large skillet over medium/high heat. You’ll want to cover the bottom of the skillet in about 1/4 inch -1/2 inch of oil
- On one clean plate, mix your eggs and mayo
- On another clean plate, mix your flours and seasonings
- Now roll one piece of chicken in your flour blend, shaking off any excess
- Next place your chicken into the egg wash and roll it until coated
- Dredge it one more time in the flour blend and then transfer it to the hot oil
- Fry the chicken on all sides until brown and crisped. The chicken will not be cooked through yet. Once you’ve fried it transfer it to a baking sheet with rack or broiling pan so that as your chicken bakes, the excess juices can drip into the pan below and won’t make your chicken soggy.
- Continue coating and frying the remaining chicken and placing it on the rack over your baking sheet.
- Once chicken is fried, slide the baking sheet into the oven and bake for another 30 minutes or until juices run clear.
- Carefully remove the chicken once cooked through and serve hot.
Can I use just straight Cassava flour? I dislike the consistency of coconut flour.
Thanks, Anne
You would not be able to tell there was coconut flour in it at all. If you’d like to try straight cassava you can, I just can’t tell you what the outcome would be for sure. Might be perfect or might change the texture.
Made this for the family tonight and my 4 year old tried to sneak the fried crust off of everyone’s plate; huge compliment! Thank you for sharing this recipe.
Hahha! Sounds like something I would do!!
This was delicious! I had to use coconut and almond flours since that was what I had. It got such rave reviews I’m making it again tonight! Thank you.
Wonderful, thanks for the feedback!
All I have is coconut flour. Could I just use that instead of the cassava flour? Thank you! (:
You may be able to though coconut flour is much “thirstier” than cassava flour. If you try this sub will you let me know if it worked?!