Fried Chicken Worth a Cover Shot
Posted by Julieandcharles on Sep 22, 2011 in In the Kitchen, Main Dishes, Recipes, Tips and Tricks | 8 commentsOh 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!
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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.
Ingredients
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
Directions
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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I was inspired by your fried chicken from Nom Nom Paleo’s recent video demonstrating your recipe that I even came up with my own recipe…thanks for sharing!
I also made your fried chicken because I saw Nom Nom Paleo’s video of it. It was delicious! I had some trouble with the coating coming off/sticking to the pan when I removed it from the pan. Was my oil not hot enough or is that normal?
This was AMAZING! When I was a kid, my mom would let me help her make friend chicken (which didn’t taste nearly as good as this!). She taught me a few “rules” I remembered when making this tonight:
1. Pat the chicken down with a couple paper towels to get all the moisture off prior to dipping into the egg.
2. Use three eggs instead of two, and double the “flour” mixture. Dip the chicken into the egg, then the “flour”, and shake off the extra. Then double coat by dipping the chicken again into the egg and then the flour. That’s always made a difference for me in how much stays on, and I LOVE the extra crunchies! =)
THANK YOU for this recipe!!!
It’s interesting to note how many of these recipes are also Kosher because of not using dairy products.
Can you use another type of flour? My daughter is allergic to almonds.
Hi Kimberly, Others have had good success in using coconut flour for this. Note, though, that almond flour and coconut flour cannot be exchanged 1:1 for baking recipes!
Am I the only person who’s never had stomach problems from fried chicken??? Does this end up tasting like coconuts and/or almonds?
I am very excited to try this out!
Before Paleo, I would get requests to make Thomas Keller’s fried chicken at least once a month.
Big tip is now after paleo, I would suggest using TK’s fried chicken brine recipe prior to frying. Takes 12 hours for the brine but TOTALLY worth it. The meat is lemony and so tasty i’m actually drooling just a little bit right now. You can do a google search and find many sources for his fried chicken brine