PALEO RECIPE
PALEO SOUTHERN FRIED CHICKEN
I grew up eating Fried Chicken, and I still crave it to this day, so I am very excited to share this recipe for Paleo Southern Fried Chicken from the cookbook Paleo Eats!
Here's a little something about what you can expect from this great cookbook: It’s normal to get sick of the same old recipes when eating Paleo. Kelly Bejelly was, and decided to do something about it! Now you can enjoy amazing Paleo foods that offer variety to your new healthy lifestyle! No more monotony of meat, eggs and coconut in the same old ways! Kelly’s new cookbook, Paleo Eats: 111 Comforting GlutenFree,Grain-Free and Dairy-Free Recipes for the Foodie in You, brings Paleo to life with food from the heart! Now you can once again eat the foods you grew up with like Southern Fried Chicken, Battered Onion Rings, Key Lime Pie, Ranch Dressing, and Fried Ice Cream, with all of the work done for you! Paleo can be both nutritious and delicious, and Kelly makes it easy! Even your pickiest eaters will ask for seconds of these Paleo recipes!
Here's a little something about what you can expect from this great cookbook: It’s normal to get sick of the same old recipes when eating Paleo. Kelly Bejelly was, and decided to do something about it! Now you can enjoy amazing Paleo foods that offer variety to your new healthy lifestyle! No more monotony of meat, eggs and coconut in the same old ways! Kelly’s new cookbook, Paleo Eats: 111 Comforting GlutenFree,Grain-Free and Dairy-Free Recipes for the Foodie in You, brings Paleo to life with food from the heart! Now you can once again eat the foods you grew up with like Southern Fried Chicken, Battered Onion Rings, Key Lime Pie, Ranch Dressing, and Fried Ice Cream, with all of the work done for you! Paleo can be both nutritious and delicious, and Kelly makes it easy! Even your pickiest eaters will ask for seconds of these Paleo recipes!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Southern Fried ChickenPrep time: 15 mins. Cook time: 40 mins.
Inactive: 3 hours Servings: 6 |
|
 |
Ingredients:
- 2 pounds bone-in chicken pieces
- 4 cups bacon fat, coconut oil, or lard
MARINADE
- 1 (14½-ounce) can diced tomatoes, no added salt
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
COATING
- 1½ cups tapioca flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Directions:
In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides. Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side, and the internal temperature reaches 160 degrees. Remove and set on a rack over a rimmed sheet pan.
Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.
Click HERE to get your copy of Paleo Eats today!
- 2 pounds bone-in chicken pieces
- 4 cups bacon fat, coconut oil, or lard
MARINADE
- 1 (14½-ounce) can diced tomatoes, no added salt
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
COATING
- 1½ cups tapioca flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Directions:
In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides. Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side, and the internal temperature reaches 160 degrees. Remove and set on a rack over a rimmed sheet pan.
Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.
Click HERE to get your copy of Paleo Eats today!
Check Out My Cookbook!
My Favorite Products
