Paleo Fried Chicken and Paleo Strawberry Shortcake

All the flavor and crunch: none of the guilt.
Paleo Fried Chicken: a basket of nourishing, delicious Southern Comfort.

Paleo Fried Chicken: a basket of nourishing, delicious Southern Comfort.

Y’all. When it comes to Southern comfort, fried chicken is king. And for paleo peeps, it’s so hard to turn down the old favorite. But we know better. And now we have it all: perfectly seasoned, juicy chicken in a crackling crisp coating that will satisfy all your fried chicken dreams.

Crispy, crackly Paleo Fried Chicken!

Crispy, crackly Paleo Fried Chicken!

It’s been a long journey to put this recipe together. But I think once you’ve made and tasted this most excellent version, it will be your go-to favorite. It started while I was watching a chefsteps.com video about their best fried chicken. Chefsteps is cuckoo for sous vide cooking. And rightfully so. Here’s the video to see what got my wheels turning. But a sous vide set up isn’t a common kitchen tool, and I wanted to find a way to make the idea accessible to all. Having the chicken already perfectly cooked and then frying the chicken for only a couple of minutes made sense for several reasons.

Now Cook’s Illustrated has a recipe in this month’s magazine for Lemon Chicken that uses the technique of sautéing the bird pieces until the fat is rendered and the skin is crisp, then finishing the cooking in the oven. I made sure to cook the white meat only to 160 degrees F., and the dark parts to 170. Even though the chicken’s final fry is a mere minutes, I didn’t want the chicken to be overcooked. I also used two methods before the fry: one batch of chicken had just come out of the oven and I let it cool down on the counter for about 20 minutes, so it wouldn’t be screaming hot when I put it in the batter. The other batch I’d cooked the day before and refrigerated. I also put it out on the counter, in this case, so it would come up in temperature and not be stone cold. Both worked beautifully.

Paleo Fried Chicken: the first sear.

Paleo Fried Chicken: the first sear.

There’s no standing over three quarts of hot grease for upwards of 30 minutes per batch, and since healthy oils are not cheap,  there’s no need to spend a lot of money on this homey dish. Because you’re only cooking the coating, you only need about a cup and a half of coconut oil (you could also use lard … ummm …. yum!) And it only takes 2-3 minutes per side to achieve crackly perfection.

Ready to batter and fry.

Ready to batter and fry.

So then onto the batter.

This coating leads to Paleo Fried Chicken greatness!

This coating leads to Paleo Fried Chicken greatness!

One of the drawbacks to paleo cooking can be using substitute ingredients for things like wheat flour. Alternative flours often taste like their origin: coconut and almond for example. And these flavors can be very welcome in certain preparations, but truthfully, fried chicken isn’t one of them. Enter the master geeks at America’s Test Kitchen. A few months ago they published a paleo cookbook, Paleo Perfected. There are 150 recipes, most of which are not new approaches to paleo dishes. Scrambled eggs with sausage and peppers, bison chili, pan-roasted chicken with zucchini and tomatoes … these are pretty basic and common. But the few recipes that address flour-based favorites, are what I wanted to explore. And the fried chicken batter delivers in spades.

The downside to the America’s Test Kitchen recipe is that they don’t use whole chicken parts. It’s a recipe for chicken fingers. And let’s face it. That’s okay for kids, but real deal fried chicken means bones and skin. By combining chefsteps idea of pre-cooking, and using Cook’s Illustrated’s sauté and roasting method, plus their paleo batter, I think I’ve got the fried chicken hat trick.

Keep the coconut oil around 375 degrees F.

Keep the coconut oil around 375 degrees F.

Let the crispiness begin!

Let the crispiness begin!

There is just a hint of almond flavor that pretty much disappears after the first couple of bites. And unlike other paleo coatings and batters I’ve tried, this one is actually crunchy. It was still crunchy at room temperature and I re-warmed a few pieces for lunch the next day and the crispiness was all there. Harris loved this chicken. His only comment was that it was too mild. So ramp up the black pepper and cayenne, and use your own favorite flavors … this recipe can take the heat.

I do hope you’ll give this recipe a try and let me know what you think.

So what Southern icon could be more complementary to fried chicken? Strawberry Shortcake. Here I used a reader-requested cupcake recipe in Bon Appétit from the California bakery, Mustache Baked Goods. It isn’t sugar heavy; the texture is perfect; the berries only need a kiss of honey; and the topping is either whipped coconut or heavy cream.

Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

For a tangy, fresh contrast to the chicken, make my Sneaky Coleslaw. Then it’s picnic time!!

Sneaky Coleslaw

Sneaky Coleslaw

With this country meal, you’ve gotta have some country tunes. With the exception of Willie and Merle, the artists are new. I think you’ll like their tunes.

 

Sneaky Coleslaw
Print
Sneaky Coleslaw
Prep Time
10 mins
Total Time
10 mins
 
My house recipe for coleslaw. Great with any roast meat, fish or birds.
Servings: 4 servings
Calories: 79 kcal
Ingredients
  • 6 cups green cabbage very thinly sliced
  • 1 medium carrot grated
  • 1/2 cup naturally fermented sauerkraut
  • 1/2 medium red onion thinly sliced
  • 3 tbsp vinegar (to pickle the onion)
  • 1/2 cup homemade mayonnaise (or 1/3 cup organic olive oil)
  • stevia or Xyla to taste, you could also use honey
  • salt, pepper and cayenne to taste
Instructions
  1. In a small bowl, add onion and vinegar. Allow to steep for 10 minutes. In a large bowl, add cabbage, carrot, sauerkraut and drained onion. Reserve vinegar for dressing. Mix together the mayonnaise (or olive oil), stevia, and seasonings. Pour over vegetables and toss to combine. Taste, adding vinegar or other seasonings as desired.
  2. Sneaky Coleslaw
Recipe Notes
Nutrition Facts
Sneaky Coleslaw
Amount Per Serving
Calories 79 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 15mg 5%
Sodium 171mg 7%
Potassium 476mg 14%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 4g 8%
Vitamin A 50%
Vitamin C 84%
Calcium 10%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Paleo Strawberry Shortcake
Print
Paleo Strawberry Shortcake
Paleo Strawberry Shortcake: Light, airy almond cakes topped with honey-sweetened strawberries and whipped coconut or heavy cream.
Servings: 18 servings
Calories: 213 kcal
Ingredients
  • non-stick coconut oil spray
  • 3 cups almond flour extra fine
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 large eggs
  • 1 cup coconut sugar
  • 2 tsp vanilla extract
  • 2 quarts organic strawberries sliced
  • 2 tbsp raw honey
  • 1 cup heavy cream or chilled top layer of regular (not lite) coconut milk
  • 2 tbsp coconut sugar or raw honey
Instructions
  1. Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners.
  2. Use finely ground almond flour or sift regular almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt. 

  3. Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.
  4. To assemble: cut cakes in half horizontally. Spoon berries on top of bottom half. Add a dollop of whipped cream. Top with remaining cake and top with additional cream and berries.
Nutrition Facts
Paleo Strawberry Shortcake
Amount Per Serving
Calories 213 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 18mg 6%
Sodium 65mg 3%
Potassium 10mg 0%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 13g
Protein 4g 8%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Food Blog Theme from Nimbus
Powered by WordPress