Finger Lickin’ Fried Chicken

Finger Lickin’ Fried Chicken

Finger Lickin’ Fried Chicken
Serve with sliced tomatoes and potato salad- This is gluten- and guilt-free comfort food eating at its best served any time of year, but I find myself craving and making this healthy version of fried chicken in the summer. Hot out of the oven or served cold picnic style, this classic taste of Americana will sure to satisfy.
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2pound new potatoes, unpeeled and cut into quarters
    • 2 large eggs
    • 1cup almond flour
    • 1 teaspoon paprika
    • 1teaspoon garlic powder
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1/2teaspoon dried thyme
    • 1/4cup olive or coconut oil (or enough to coat bottom of your skillet)
    • 3pound cut up chicken pieces (thighs, drumsticks, and breasts), skin still on
    • 1 1/2tablespoon red wine vinegar
    • 1/4teaspoon sea salt
    • 4 green onions, finely chopped
    • 1/4cup fresh parsley, finely chopped
    • 2tablespoon mayonnaise
    • 2tablespoon plain Greek yogurt
    • Juice from ½ lemon
    • 3 large beefsteak tomatoes
    Instructions
    1. Preheat oven to 400 degrees. Place a drying rack in a rimmed baking sheet that has been lined with aluminum foil.
    2. Steam potatoes in steamer basket over boiling water until tender, about 15 minutes; drain and place in a large bowl. Set aside while potatoes cool.
    3. While potatoes steam, whisk eggs in a large shallow bowl (that can accommodate the chicken pieces) and set aside.
    4. Combine the almond flour and the following 5 ingredients (through dried thyme) in a large shallow bowl (like a large pasta bowl).
    5. Heat oil in a large skillet over medium heat.
    6. Dip the chicken pieces in whisked eggs. Then coat the dipped chicken pieces in the flour mixture. Brown the chicken pieces in the heated oil, about 2-3 minutes each side. With a slotted spoon transfer the browned chicken pieces to the drying rack on baking sheet. Bake for 15-20 minutes or until the chicken pieces are cooked.
    Recipe Notes

    Feel free to use white or whole wheat flour in place of the almond flour.

    If you do not have a drying rack, you can place the chicken pieces directly on a rimmed baking sheet lined with aluminum foil, but you may want to turn chicken pieces half way through to evenly crisp.

    A homemade or high quality store bought cole slaw is another classic side dish to fried chicken devoured in the summer, while I like slow simmered collard greens as an accompaniment in the cooler months.

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