Healthy Fried Chicken – New Twist on My Old Paleo Recipe

Growing up in the South fried chicken was always a staple menu item. With a new focus on macro ingredients and the Paleo diet its nice to find a new twist on this old recipe.

— Recipe, Article and Picutre Courtesy of PaleoNewbie.com

Ingredients

• 1 lb boneless and skinless chicken breasts, cut into strips

• 3/4 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper

• 3/4 cup almond flour
• 3/4 cup shredded unsweetened coconut
• 1 egg

• Paleo Honey Mustard Sauce
• Tangy Paleo Barbecue Sauce

Instructions

1. First prepare the Seasoning Mix – simply add all those ingredients to a small bowl and stir to combine
2. Rinse, pat dry, and cut the chicken breasts into strips. Season both sides with the Seasoning Mix
3. Next prepare to dredge the chicken using two separate bowls. In the first bowl, simply whisk one egg. In the second bowl, combine the almond flour and the shredded coconut
4. Take each piece of seasoned chicken, and dip it in the bowl with the whisked egg first
5. Move the piece over to the second bowl and thoroughly coat with the flour and shredded coconut mixture
6. Repeat the two-step dredging with each piece
7. Next heat about 1/2-inch of coconut oil (or avocado oil) in a large skillet over medium heat. (If the oil spits back at you, it’s too hot!)
8. Cook each chicken strip about 3 minutes per side, turning with tongs. Remove when the crust is golden and chicken is cooked through. Place chicken strips on paper towels to absorb any excess oil
9. Allow the hot chicken to rest for a few minutes, then serve with your choice of dipping sauce