Everyone knows someone who makes the “best” fried chicken. It’s their claim to fame at every family gathering. Now it can be yours, too. Without stepping on any toes, you can create this paleo, gluten-free version of fried chicken. It calls for a coconut milk marinade and almond crust. So, yes, it’s a healthier version. But test it out at your next event and see if anyone notices.
To prepare homemade coconut milk:
In a blender, add equal parts coconut manna and filtered water. Process until smooth and milk consistency.
- Cut chicken into quarters.
- In a large bowl or baking dish, stir together coconut milk and duck fat to combine.
- Add chicken, making sure to coat chicken in coconut-fat mixture. Cover and refrigerate 6-12 hours.
- Thirty (30) minutes prior to cooking, remove chicken from refrigerator. Dry thoroughly.
- Spread ground almonds onto large flat plate, and then mix in salt and pepper.
- Dredge chicken quarters in almond mixture.
- In oiled skillet over medium-high heat, cook “breaded” chicken 8-10 minutes on one side. Flip and cook an additional 6-8 minutes, or until cooked through. Check to see temperature has reached 150 degrees F.
- Remove chicken from skillet and let rest on a platter under a foil tent for 10-15 minutes. Check to see temperature has reached 160 degrees F.
- Serve chicken over your favorite salad or freshly prepared veggies.