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Paleo Southern Fried Chicken

Paleo Southern Fried Chicken.png

COOK TIME : 4 hr 55 minutes

SERVINGS : 4 servings

Recipe credit - A Girl Worth Saving
agirlworthsaving.net/paleo-eats-paleo-southern-fried-chicken

INGREDIENTS

FOR THE MARINADE :

  • 1 ounce can diced tomatoes, 14.5 oz, 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

  • 2 pounds bone-in chicken pieces

  • 4 cups bacon fat, coconut oil, or lard

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FOR THE CHICKEN COATING : 

  • 1½ cups tapioca flour

  • 1 teaspoon sea salt

  • 1 teaspoon ground black pepper

INSTRUCTIONS

  1. 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.
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  2. Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
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  3. 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.
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  4. 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.
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  5. 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.

SERVING SIZE:1. CALORIES: 1259.  TOTAL FAT: 116g. SATURATED FAT: 45g. TRANS FAT: 0g. UNSATURATED FAT: 65g. CHOLESTEROL: 232mg. SODIUM: 2373mg. CARBOHYDRATES: 21g. FIBER: 0g. SUGAR: 1g. PROTEIN: 30g

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