Paleo Southern Fried Chicken
Recipe GLPR80fb6bc7b383fb
Crispy, golden fried chicken marinated in aromatic herbs and pan-fried in bacon fat or lard, then coated in tapioca flour for a gluten-free crunch. This paleo-friendly version uses no grains or dairy, delivering classic Southern comfort food that's naturally compliant with whole30 and primal diets.
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Ingredients
2 pounds Bone-in chicken pieces (thighs, drumsticks, breasts)
1 14.5-ounce can Diced tomatoes with no added salt
1 teaspoon Sea salt
1 teaspoon Ground black pepper
½ teaspoon Garlic powder
½ teaspoon Dried oregano leaves
1 teaspoon Dried parsley leaves
1½ cups Tapioca flour
4 cups Bacon fat, coconut oil, or lard for frying
Directions
In a large mixing bowl, combine the diced tomatoes (with their liquid), sea salt, black pepper, garlic powder, dried oregano, and dried parsley. Stir until well mixed to create the marinade.
Add the chicken pieces to the marinade bowl and turn each piece to coat thoroughly with the mixture. Ensure all surfaces contact the marinade.
Cover the bowl and refrigerate for 3 to 4 hours, allowing the chicken to absorb the flavors.
Remove the chicken from the refrigerator. In a large paper sack or bowl, combine the tapioca flour, 1 teaspoon sea salt, and 1 teaspoon black pepper. Mix well.
Working with one piece at a time, place the chicken into the flour mixture and shake or toss until fully coated on all sides. Set coated pieces on a clean plate.
Heat the bacon fat, coconut oil, or lard in a large heavy-bottomed skillet to 350°F. Carefully place the coated chicken pieces into the hot fat, working in batches if necessary to avoid overcrowding.
Fry for approximately 10 to 15 minutes per side until the coating turns deep golden brown and the internal temperature of the thickest part (without touching bone) reaches 165°F for safe consumption.
If the chicken achieves a golden exterior but has not yet reached 165°F internally, transfer the pieces to a wire rack set over a rimmed baking sheet and place in a preheated 350°F oven for 8 to 10 minutes to finish cooking through.
Once fully cooked, place finished chicken pieces on a clean wire rack set over a rimmed sheet pan to drain excess fat. Serve while hot.
