The bones to this recipe came from The Food Lab by J. Kenji López-alt. I made a few substitutions to make it paleo. Give credit where credit is due 😊
1. Combine spices Ina small bowl and mix with a fork:
2tbs freshly ground pepper
2tsp garlic powder
2tsp dried oregano
1/2 tsp cayenne pepper
2. Whisk 1cup coconut milk, 1 egg, 1tbs salt and 2tbs of your spice mixture. Add this mixture and your chicken to a large zip-lock bag and refrigerate for at least 4hrs.
3. Whisk together dry ingredients in large bowl:
1.5 cups Otto’s cassava flour
1/2 cup tapioca flour
1tsp baking powder
The remainder of your spice mixture
4. Add 3tbs of the marinade from the zip-lock bag and work it into the flour with your fingertips.
5. Remove one piece of chicken from the bag allowing it to drip into the flour mixture and toss to coat. Continue adding one at a time until they all are in the bowl. Toss until throughly coated, pressing with your hands to get the flour to adhere in a thick layer.
6. Heat oven to 350degrees. Heat your 4 cups of preferred oil (palm shortening is my fav) in a cast iron skillet to 425degrees.
7. One piece at a time transfer the chicken to a fine mesh strainer and shake to remove any excess flour. Transfer to a wire rack set on a baking sheet. Once all the pieces are coated place skin side down in the pan. I did it in two batches so they weren’t crowded. Adjust heat to make sure oil temp stay at 300degrees. Fry the chicken until it’s a deep golden brown, approx 5 minutes. Flip and cook the second side until deep golden brown, approx 5min.
8. Transfer chicken to a wire rack set on a rimmed baking sheet and place into the oven. You want to cook until the legs register 165degrees, approx 5-10minutes.
Want extra crispy even better than yesterday’s fried chicken? Refry your leftovers (aka repeat step 7)
And enjoy this is my boyfriends favorite paleo meal to date!!! 👌🍗🍗🍗