Fried Chicken Worth a Cover Shot

Oh Boy!  What an amazing week we have had so far.  Julie and I are so thrilled with the amazing reviews and comments we have gotten from so many of you.  Please keep spreading the word and thanks for your support!

Additionally, it would appear that any books ordered this week are shipping out ASAP.  Seems like many of you are getting yours every day.  Please take a moment, after you have tried some recipes and write us a review on Amazon and Barnes and Noble.  Thanks in advance.

In terms of ranking, fried chicken is near the top of  lots of lists for most folks’ idea of comfort food.  You want to talk about pressure…try making fried chicken that competes with the flour laden recipes that grace the pages of so many cookbooks in the world.  Eating food should be about the moment and savoring all the flavors of a fresh meal.  That said, it is hard to eat anything now without thinking about how it is going to make us feel later.  A great example of this is when we head to Philadelphia to visit Julie’s family every year.  You can bet your bottom dollar that we are going to venture out and have ourselves a cheesesteak….knowing full well that our tummies won’t feel great following the meal.  There is simply no use in trying to make Amoroso rolls paleo…so we don’t.  Hey…it’s a once a year thing.

Fried Chicken without the fired up tummy.

With that story in mind, I don’t know that either of us really miss the ‘old’ fried chicken we used to eat.  This recipe is absolutely delicious…and when it’s going in our mouth we know that we aren’t going to feel like someone set a bomb off in our bellies an hour later.  Maybe you call that food awareness or an evolved sense of nutrition.  For us, it is as much about what we will feel like in an hour as it is how good it tastes in the moment.  Try this recipe on for size and see if you agree that the fried chicken of your childhood years can take a back seat.


1 cup (250 mL) coconut oil
2 large eggs
1 cup (150 g) almond flour
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. chipotle powder (optional)
2 pounds (900 g) chicken- thighs, drums, breasts


1. Heat oil in large frying pan to 350F (175C) and preheat oven to 400F (205C)
2. Whisk eggs in medium sized bowl
3. Combine all dry ingredients in large bol and mix well.
4. Dip chicken in whisked eggs.
5. Coat/cover chicken in dry mixture and place in hot oil.  Allow both sides to brown (about 2 minutes each side).
6. Place drying rack on sheet pan and assemble check on the rack so ther is space between all pieces.
7. Put chicken in oven for 10-15 minutes.  Remove and serve.

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