Fried Chicken

This recipe is inspired by my awesome Aunt Terry.  She was visiting California last May with my mother when my brother requested fried chicken.  Fried Chicken in our family is king.  My grandmother used to have the best I am told, but I don’t ever remember having hers.  My Aunt was taught to cook by our family in the south.  My mother and her siblings spent their summers in North Carolina. I was having a conversation with my brother the other day and we were talking about fried chicken and when my Aunt made it for us. She used almond flour in her recipe so that my brother’s girlfriend could enjoy too. This weekend when I was thinking about what to make, Fried Chicken was top on my list. I’ve NEVER actually made “Fried Chicken” before, so I feel like I am really digging into my roots on this one. fried chicken, gluten free, grain free, little sprouts kitchen

Fried Chicken
1 cup almond flour
1 tbsp garlic powder
1 tbsp black pepper
Optional: 1 tbsp chili powder
1 egg
2 cups of coconut oil
Chicken Legs

1. Heat a skillet on high heat with the oil. Allow oil to heat until very hot – about 350 degrees. (I used a cast iron skillet because it heats evenly.)
2. Combine the dry ingredients in a bowl.
3. Whisk the egg in a separate, small bowl.
4. Dip chicken leg into the egg wash. (This is important to make sure that the “flour” mixture sticks.)
5. Dredge through the almond flour mixture.
6. Use tongs to place chicken into skillet. (Use caution when adding to oil so you don’t burn yourself. Also, make sure you fry in batches)
7. Turn the chicken legs frequently, to keep from burning.
8. Cook for about 10-12 minutes. (The internal temperature should be 165 degrees. Also, when the juice is clear is another indicator.)

fried chicken, paleo, little sprouts kitchen, gluten free

Fried Chicken with Yam Waffle Fried

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