Southern Fried Chicken
This is a paleo recipe from, "Southern Gal: Simple Southern Paleo Recipes" by Lyla Brooks. This picture is not my own nor is it of this specific recipe.
- 1 cup almond milk
- 1 TBSP lemon juice
- 1 chicken that has been cut into pieces
- 1 cup lard or coconut oil
- 3 eggs
- 1 cup almond flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp hungarian paprika
- Stir the lemon juice into the almond milk. Let it sit for 5 minutes. (if using buttermilk this step can be skipped)
- Soak the chicken pieces in the milk misture for several hours or overnight
- heat the lard or oil in a frying pan to 350 degrees. Don't skimp on the amount of fat. If you don't use enough the breading will fall off the chicken
- In a medium bowl combine the almond flour, salt black pepper and paprika. Pour the mixture into a gallon size plastic ziploc bag.
- In another medium bowl whisk the eggs. Remove the chicken from the milk mixture one piece at a time. Be sure to let all of the excess liquid drip off from the chicken. Dip the chicken into the egg mixture.
- Place the chicken into the plastic bag with the flour mixture one piece at a time. shake the bag until the chicken is coated with the flour mixture. Double coat the chicken by dipping into the egg mixture again and then the flour.
- Let the chicken pieces sit on a plate for ten minutes for the coating to set
- Place the chicken carefully into the hot oil. Be sure to leave plenty of room between the pieces and don't overcrowd the pan.
- Cook for 10-12 minutes before turning.
- Cook for 10-12 more minute. The chicken may need to be turned several times for even browning. Total cooking time will vary based on the thickness of the chicken.