Southern Fried Chicken

My husband likes to have Southern style meals on Sunday’s, it reminds him of his late grandma. This week I stumbled upon a Southern Fried Chicken recipe on A Clean Plate and I just knew we had to try it, because when you see the words Fried Chicken and Paleo together it’s just the right thing to do.

Southern Fried Chicken

This delicious recipe is from Paleo Eats, and as I mentioned I found it on one of my favorite site, A Clean Plate. To make this Paleo recipe AIP compliant, omit black pepper and diced tomatoes.

FriedChicken3
It only looks burnt trust me it was not, the flavor on this chicken is out of this world! 🙂
Ingredients

Marinade

  • 1- 14.5-ounce diced tomatoes*
  • 1- tablespoon sea salt
  • 1/2 teaspoon ground black pepper*
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 2 lb bone-in chicken
  • 4 cup coconut oil

Coating

  • 1 1/2 cup tapioca flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper*
Instructions

FriedChicken1

  • Marinade: In a bowl combine the marinade ingredients (omit tomato for AIP), then add the chicken pieces (we choose chicken thighs), make sure the chicken is evenly coated and place in the refrigerator for 3 to 4 hours.
  • Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.Note that the coconut oil will harden while in the refrigerator, so you might need to let it sit for more than 15 minutes if the coconut has not melted.
  • In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees.

FriedChicken2

  • Coating: place the tapioca flour, salt, and pepper (omit for AIP) in a large paper sack and shake to combine, I used a plastic storage bag. Place the pieces of chicken into the bag and shake to coat the chicken on all sides.
  • Once coated, place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side (internal temperature reached 160 degrees). Remove and set aside.
FriedChicken4
Fried Chicken paired with Mashed Cauliflower and sautéed kale and apple.

Eat your veggies,

The Hungry Pea

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