Crispy, crunchy, tender, juicy – what’s not to love about this Paleo fried chicken?
- 1 whole chicken cut into 10 pieces (or pieces bought separately if you don’t want to break it down). Cut the breasts in half, so you have 4 pieces of breast meat from the chicken
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 egg
- 2 tablespoons water
- 2 tablespoons kosher salt, divided
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup Bob’s Red Mill Paleo flour
- 1 cup tapioca flour
- ¼ cup arrowroot starch
- 2–3 cups of avocado oil
- Break down your chicken into 10 pieces if you bought it whole, cutting the breasts in half down the equator so they are more manageable in size. Keep the bones in the chicken
- In a small bowl, mix together the paprika, cayenne, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon of black pepper
- Place chicken in a large bowl and sprinkle with spice rub, taking care to coat each piece evenly. Cover and refrigerate overnight
- Take the chicken out of the refrigerator an hour before you want to start frying it
- Pour enough avocado oil into the bottom of a cast iron skillet or dutch oven so it’s 3/4 inch deep. Heat the oil over medium high until it’s 350 degrees (this usually takes me at least 20 minutes on my stove, just FYI!). I use a regular meat thermometer to periodically test the oil temperature. I don’t have a fancy candy/deep fry thermometer
- While the oil is heating, whisk the coconut milk, apple cider vinegar, egg and water in a large bowl
- Mix the Paleo flour, tapioca flour, arrowroot, and remaining salt and pepper in a shallow baking dish
- Set your chicken up next to the stove top (breading mix closest to the stove, eggs in the middle and raw chicken furthest away
- Once the oil is hot, dip chicken piece by piece into the coconut milk mixture then the breading mixture, using one hand for wet ingredients and one hand for dry. Make sure and coat the chicken well in the flour mixture
- Add the breaded chicken to the hot oil, being careful not to crowd the pan. You want the oil temperature to stay around 325 so that the chicken fries well and doesn’t become greasy. It will probably take three batches to cook all of the chicken
- Add more avocado oil and bring back up to temperature if you need to in order to maintain an oil depth of 3/4 inch
- Flip the chicken every 3-4 minutes, allowing to brown well on all sides.When the chicken pieces reach an internal temperature of 165, they are done
- Remove cooked chicken and place on a wire rack set over a baking sheet. Flip occasionally to prevent grease from collecting on one side of the chicken. Sprinkle with salt while hot
- If you don’t have or want to buy Bob’s Red Mill Paleo Flour (though I highly recommend you do!), you can swap it for a cup of cassava flour.
- I find the chicken takes 15-17 minutes per piece to be done.
- This flour mixture makes just enough for the chicken called for. It’s not one of those recipes that leaves you with tons of leftover flour, so if you are frying more chicken than the recipe calls for, definitely scale up your flour
- Chicken reheats well in a 350 degree oven and crisps back up pretty well if you have leftovers.