SOUTHERN FRIED CHICKEN

SOUTHERN FRIED CHICKEN

Frying Stations:

Egg, Pepper, Red Pepper flakes

Almond Flour

GF panko

Seasonings:

Salt and Pepper

Cayenne, Paprika, Turmeric

Garlic and Onion powder

You will need:

3 containers

Large pan

Drying rack/paper towel

Frying oil*

*I use coconut

Directions: 

Assembly: Create three stations using the three containers. In the first one put the flour and seasonings, in the second put the egg with pepper and red pepper flakes, and in the third one put panko with seasonings. Then take your chicken (I also put seasoning on this beforehand), dip into the flour, then the egg, the flour one more time, and then the panko crumbs. 

Frying: In a large pan put coconut oil (I chose this because of the high temp point and the lighter flavor). We are lightly frying, not deep frying, so you don’t need as much oil. Put the temperature on medium high until the oil is hot and ready, then gently place in your breaded chicken and fry for 3-4 minutes on each side- making sure to test that the chicken is done as the tender thickness can impact the cooking time. Once cooked, set the chicken on a drying rack or a plate with a paper towel on it to get out the extra oil on it. Let sit for a few minutes and enjoy! This pairs amazing with my sweet potato waffle recipe for a gluten free and dairy free southern style chicken and waffles!

Leftovers/Meal Prep: Store in the fridge to eat within the next week, you can store all together or portion out single serving meals.