Cooking is only my second favorite thing to do on earth. Cooking with people I love is the first. That said, I have to give my husband some of the credit for this recipe. Sunday dinner is a very special time for us, especially when we plan and cook a meal together. Last night, glass of wine in hand, warm inside our kitchen on a cold day, that is just what we did.

We chose to bake the chicken in the oven over frying it in coconut oil. It worked out great because the pecan crust held the juices inside really well, making it some of the most tender and moist chicken I've ever tasted. No buttermilk or brining required! This recipe is actually pretty simple! Make sure you use the raised rack setup for this recipe to ensure even cooking and a crispy crust.
My fried chicken assembly line:
Paleo Oven Fried Chicken
serves 6
1 chicken, cut into 10 pieces (Martha shows you how here)
2 eggs
1 1/2 cups pecan meal, aka pecan flour
1 Tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Going into the oven:
So pretty! Have fun in the oven little nuggets!
Voila! How lovely. Oooo-- you know what you could do? Drizzle this with a tiny bit of honey butter? I'm going to try that with my leftovers.
Yummmm. The chicken was delicious. Makes a good looking dinner, huh? Complete with collard greens and mashed potatoes. Dang, I'm a good Southern woman.
When you make this recipe, come back here and leave me a comment to let me know how it turned out! This was a great one-- I'm really proud of it!
Wow, this fried chicken recipe looks amazing!! I love the idea of adding the honey butter drizzle as well-the perfect combination of sweet and crunchy.
ReplyDeleteWould this work with white fish?
ReplyDeleteI would use almond flour if making it with fish!
DeleteThis is on my list. Great write up. I bet it would work with fish as well
ReplyDelete