I don’t know anyone who dislikes fried chicken. It has been one of my absolute favorite foods (along with mashed potatoes and gravy) since I was a kid, so of course I had to find a way to make it paleo. As it turns out, it’s not that hard. I changed up the type of flour, milk and fat, but otherwise it is more or less my mother’s recipe.
2 lbs chicken pieces bone in, and skin on
1 cup almond milk
1 large egg
1 cup coconut flour
1 Tbsp mixed dried herbs such as herbs de provence
salt and pepper
8 oz rendered duck fat
In a wide shallow pan whisk together almond milk and egg. Place chicken pieces (as many as will fit in pan) in mixture and allow to soak for a few minutes. In another wide shallow container mix together flour, herbs and a generous amount of salt and pepper. In a large cast iron or other heavy skillet, heat duck fat to 375. Remove chicken from milk and dredge in flour making sure the pieces are thoroughly coated. Gently place chicken parts in fat and allow to cook, turning once, until golden brown and crispy (about 30 minutes). Repeat process until all of the chicken parts are cooked. Lay chicken on a large paper towel lined platter and add a bit more salt. Allow some of the fat to drain off, then serve with your favorite whipped starch and greens. Enjoy!