Paleo Fried Chicken
- cast iron pot I use my Staub 6 quart cocotte for cooking fried chicken
- 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 bottom of the pan. Melt on medium heat.
- In a bowl wide enough to dip the chicken, beat the eggs with ½ cup of the almond mixture. This helps give the chicken a crumbly coating.
- Dip the chicken strips into the egg 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. The chicken should be golden brown and firm to the touch. To be sure it is cooked thoroughly, you can use an instant read thermometer. If you remove the chicken from the pan at a temperature that reads 155-160, it will continue to steam and cook and will rise to the recommended 170.
- I put a sheet of paper towel between the baking rack and the pan to catch drips and make clean up easier. I line cooked chicken on the wire racks to cool. If you are packing your fried chicken up for a picnic like I do, allow chicken to cool and then layer between sheets of paper towel in a large container. Enjoy!