PALEO, KETO, DAIRY-FREE, GRAIN FREE
PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR AND 10 MINUTES
4 pounds chicken thighs or breasts cut into strips, with skin removed
1½ cups almond flour
¾ cups arrowroot
1 TBS kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
Combine almond flour, and arrowroot in a bowl. Use a fork to sift through and break up any clumps. Add salt, pepper, cayenne, paprika, oregano, and garlic powder to the flour, and mix well.
In a large saucepan or cast iron dutch oven, place enough coconut oil and bacon fat (about half of each) to cover the base of the pan. Melt on medium heat.
In a bowl wide enough to dip the chicken, beat the eggs with ½ the almond mixture. This helps give the chicken a crumbly coating.
Dip the chicken strips into the eggs and almond mixture, then roll into the remaining almond mixture to evenly coat all sides.
Carefully place the prepared strips into the hot oil, cook for about 5 minutes on each side, or until cooked through and the crust is golden brown.
(This recipe can be used for fish instead of chicken, white fish such as tilapia, cod, rockfish, etc. work the best).Print