Bacon Fried Chicken


Since I was a child I have always enjoyed homemade fried chicken.  I used to request for my birthday meal when I was growing up.  So once when went onto GAPS diet and grain-free I never thought I would be able to find a replacement.  But I did and I think it is even better.  No carb crashing involved with this fried chicken either.  You will definitely need quite a bit of prep time to make this meal but it is worth it.  

We usually use both white and dark meat with this.  2 breasts and 2 thighs is usually enough for 4 people.  You will need the following for your breading mixture:

1.5 Cup Almond Flour

1 Cup Shredded Coconut (unsweetened)

0.5 Cup Coconut Flour

1 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Cayenne

1/4 tsp Chili Powder

1/4 tsp Paprika

Mix the above in a large bowl with a whisk.  Get another bowl and add two whole eggs and whip them until thoroughly blended.  I like to set up what I call a breading station.  You have your egg mixture on the left and add your sliced chicken into it.  To the right of this have your bowl with the breading ingredients in it.  And then to the right of this put a tray to put your breaded chicken on.  I like to use gloves when I do this because it can get very messy.  Also if you can just use one hand for the egg bowl and the other for the breading bowl you can avoid large buildup on your hands.

The reason I call this Bacon Fried Chicken is because we fry the chicken in bacon fat.  I save the fat from all the bacon that I cook.  It is really easy to do.  I just strain it into a jar through some cheesecloth.  Then I keep it until it is full and that is when I know it is time to make some fried chicken.  So take your bacon fat or whatever you will be using to fry the chicken and turn the heat to medium in a large frying pan.  Once the oil is hot you can add a few pieces of chicken into the hot oil.  I usually check it by just sticking the tip of a chicken piece in there and see if I get a reaction.  You do not want to overload the pan with chicken.  You will actually get done faster if you do smaller batches.

 

Just cook the chicken until it is slightly browned on each side.  I usually don't put a ton of bacon fat in the pan so I have to turn them over and cook both sides.  As you can see from the photo the pieces of chicken are only partially submerged.

We will usually eat this with some broccoli slaw or steamed veggies.  I like sauces so we will often make a BBQ style sauce using some home made mayo as the base.  They are really easy to make with some spices, tomato paste, and vinegar.  We barely ever have any leftovers from this meal, which is rather unfortunate because it is one of my favorites!



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