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”…
- 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.