Sunday, 5 January 2014

Very Crispy Fried Chicken (Paleo; Grain & Dairy Free)

One thing I've been sad to miss out on since going grain/gluten free is KFC fried chicken. Man that stuff is so amazingly greasy and delicious. I had previously made crispy chicken before using a combination of almond meal and parmesan cheese but it wasn't perfect and I felt like experimenting, and also trying out different herbs and spices to mimic the flavour of KFC chicken.

What I ended up with was crispier than I even hoped for and positively delicious! And totally guilt free, unlike KFC chicken (who knows the sordid details of how they prepare that stuff).


Very Crispy Fried Chicken (Serves 2)

2 chicken thigh fillets 
1 egg, beaten
1/4 cup quinoa flour
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup flaxseed meal
1/4 tsp of each of the following: cayenne pepper, dried oregano, dried coriander, dried basil, paprika
1 tsp Moroccan seasoning
1 tablespoon of garlic granules (I have a feeling I was a lot more generous than that amount though...)
A good amount of cracked pepper and cracked sea salt
Beef dripping (I think this is the best fat to use to get it really nice and crispy)

- Mix all the dry ingredients together
- Cut the fillets into strips then bang them with a meat mallet to tenderise them. You may need to cut slice them again to make smaller strips if need be. 
- Heat the dripping in a large fry pan, enough to make about 1 cm of oil
- Dip each chicken strip into the egg to coat it, then into the dry mixture. Make sure it is well coated with crumbs and press the crumbs into the strip with your fingers to make sure they stick. 
- After you have crumbed each strip, place them into the hot oil



- After a few minutes turn the strips and cook for another few minutes on the other side until they are golden brown



- When they are ready, let them dry on a cooling rack. 
- Serve with your choice of side dish. I'm quite partial to steamed veggies tossed in butter. Enjoy!