Wednesday, 29 March 2017

Baked Paleo Fried Chicken

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Have I got a treat for you. 

Spiced, crisp-coated chicken that's baked (less time simmering in oil and so less greasy), gluten, dairy, nut and grain free. Because everyone should be able to enjoy crispy fried-style chicken, eaten with your bare hands. 


Baked Paleo Fried Chicken

It took me a few tries to get this one right. The first time, I used tapioca starch as a coating, but although it did have a light crunch to it, it just wasn't thick or crisp enough. Then I had to get the seasonings right, which took a few more tries. Yes, eating huge batches of fried chicken is a tough job, but you know, I'm up for that challenge. 

I'm pretty happy about how these turned out. My kids devoured it and gave it 11/10. And they're quite tough to please, so yay.

Baked Paleo Fried Chicken

You could use this coating in so many ways with chicken. You could dust it in pieces still with the bone in, like bone in thighs or drumsticks - or you could cut up thigh or breast meat into small bite-sized pieces and then coat it with this for chicken nuggets. Or cut the cooked chicken into strips and make a huge salad bowl with it. 

I just love this. We've had this for dinner twice again since I wrote this, already. I'm telling you, it's good. 


Baked Paleo Fried Chicken Nut Free Gluten Free Dairy Free

Ready? 


Baked Paleo Fried Chicken Nut Free Gluten Free Dairy Free

Baked Paleo Fried Chicken 
Serves 4
Ingredients
half teaspoon dried basil
half teaspoon coconut sugar
half teaspoon dried marjoram
half teaspoon smoked paprika 
quarter teaspoon celery salt
three-quarters of a teaspoon garlic salt
2 heaped dessertspoons cassava flour
1 egg, beaten 
6 fresh boneless, skinless free range chicken thighs
1 tbsp mild, unflavoured coconut oil (or your choice of fat)

Method
Measure out the spices and herbs, along with the cassava flour, onto a plate. Sometimes I use a clean roasting dish. This is the bowl or dish that you will be using to dip your chicken pieces in, so it needs to be quite large. 

Crack the egg into a largeish cereal bowl and beat it. Put to one side. 

Take your fresh chicken thighs one by one and dip first into the beaten egg. Hold it over the bowl to let the excess egg drip back into the bowl and then place it into the cassava mixture, turning it around to coat it well. Continue until all of your chicken pieces are well coated in the herby flour. 

Heat a large frying pan on the stove and melt the oil. Once the oil is hot, add the chicken pieces (you might have to do this in batches to avoid crowding the pan and ending up with soggy chicken) and brown them gently on all sides, just until the coating is crisp and golden. The coating will be set, but the chicken won't yet be cooked on the inside, so, using tongs, lift them onto a baking or roasting tray and finish cooking by baking at gas mark 6/200ºC/400ºF for 25 minutes. Check they're fully cooked through by cutting into them and then serve straight away. Allow to cool slightly if giving to young children, that chicken will stay quite hot! 

This would work really well with my crunchy Red Cabbage and Carrot Salad alongside. And look here for the best oven-baked fries to go alongside it, too. 

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