So why not make a “healthy” version of it, that TECHNICALLY follows the paleo guidelines? And while we’re at it… let’s make some paleo honey mustard too! Cus’ you can’t have fried chicken without some dippin’ sauce!
Hope you guys enjoy it as much as my belly does.
First things first as always! Make sure you have your ingredients.
You will need A LOT of coconut oil (like in the majority of my recipes) and you will also need something to flour your chicken. I use a combination of coconut flour, almond flour, and almond meal. BUT you can just use ONE or two of these, and it will still work. It just won’t have the same exact texture as mine.
INGREDIENTS:
Directions:
- Combine all dry ingredients on a large plate. I tend to use a mixture of 1/2 almond flour, 1/4 almond meal, and 1/4 coconut flour (For example: you could do 1 cup almond flour, 1/2 cup almond meal, and 1/2 cup coconut flour) With the seasonings (salt, pepper, onion, and garlic) my theory is: The more the better. I tend to add A LOT of seasoning when making the flour. Sorry, I don’t have an exact measurement because I usually just eyeball everything when I cook at home.
- Whip the eggs in a separate bowl. (I also add salt and pepper to my eggs — but totally unnecessary
- Cut your chicken thighs into small nugget-like pieces.
- Dip your thighs (the chicken’s; not yours) in the egg wash, making sure to completely submerge them, and then coat them in the flour mixture. Make sure they are heavily covered in the flour.
- Now for the fun part! You’re going to put in at LEAST a cup of coconut oil into a large DEEP skillet. You want enough oil to submerge at least half of the chicken thighs. (Frying with coconut oil is actually quite dangerous… so please be very cautious) IF YOU DON’T HAVE A DEEP SKILLET, I do not condone you attempting this recipe. Mark my words, don’t come suing me when you burn your house down or burn your entire face off… (that’s a bit dramatic… but YOU GET MY POINT!)
- Turn on your stove to a VERY LOW medium heat. Coconut oil has a very low smoke point/burning temperature, and very easy to get out of hand when frying something. PLUS coconut oil is SUPER dangerous in the fact that it POPS like crazy when it’s heated at high temperatures.
- You’ll know it’s ready when you put in the chicken… and you hear a nice, soothing, light bubbling sound. You don’t want it to seem like it’s just sitting and soaking in the oil; you want to see a little bubbling action (but NOT as intense like any other type of frying oil)
- Cook for a few minutes on each side, until you have a nice golden brown, crispy crust! Yum. Set on a plate lined with a paper towel to collect any extra oil (although I will say, these are not overly oily at all… which is very surprising)
HONEY MUSTARD TIME
So once again, I’m a terrible person and didn’t write any measurements down (I’ll try to remember to do that from now on) I just eyeballed it.
If I had to guess measurements.. I would say 1/2 cup french’s mustard, 2 tablespoons of grey poupon (optional for paleo), and 3 tablespoons of brown mustard. Then about… a little less than 1/2 cup of honey.
Again.. I’m really sorry I don’t have the exact measurements… but it’s all about taste testing the product and modifying it to your preference. It it needs to be sweeter, add some honey. If it’s too sweet, add more mustard.
ANYWAYS! I hope you try this recipe and fall in love with it. I would eat this everyday if I could… (which, you probably shouldn’t, but it’s at least healthier than getting KFC everyday) I’ll eventually get around to making some awesome Korean recipes when I get the time to go to the Korean store.
Thanks for reading!
