One of my favorite pre-paleo indulgences was a good ol’ bucket of fried chicken. Who doesn’t adore taking a bite out of a chicken leg that is flavorful and juicy on the inside — while being crunchy and flaky on the outside? Ugh..heaven! Now that I avoid gluten, and most grains — I don’t frequent many KFC or Popeye drive-thrus. BUT…I have a terrific oven-baked fried chicken recipe that you can make at home. It will certainly satisfy you and your family!
Ahh…Fried Chicken Memories
Before we get into the recipe I would like to share two specific fried-chicken memories with you. You guys know how I love getting all nostalgic 🙂
Memory #1 – Sheer Grossness
When I was a girl our family always entrusted our fried-poultry needs to the local Church’s Chicken. For those of you that are familiar with Church’s Chicken — you know that people visit for 2 reasons — 1) their chicken and 2) their sweet honey butter biscuits. So, our family came home with the usual…chicken, multiple sides, & biscuits. As my brother carefully peeled open one of their flakey sweet biscuits — there it was…a cockroach leg. Baked in. I kid you not. Making fried chicken at home sounds pretty awesome right now huh?
Memory #2 – Sheer Disappointment
Let’s just say I stayed clear of Church’s Chicken for a while. Years went by…and there I was in college. Jason and I (pre-paleo days of course) decided to pull up to a KFC. We ordered some chicken, mashed potatoes, gravy, haha and yes biscuits again. This time; however, the problem wasn’t with the biscuits. We got home only to discover that we had 2 giant Styrofoam containers of brown gravy. Usually this would not be a problem — but one of those containers was supposed to be the mashed potatoes. What. The. Hell. When you’re a college kid who just spent money on what you expected to be some comfort-food gorge feast — and you get home and all you have is gravy?…uhh yeah you’re pretty pissed.
As I said before — stay away from your local fried chicken joints. They’re just not worth it. And the two memories I just shared with you don’t even have anything to do with how unhealthy they are! Yuck. Make these instead!
- 5 chicken drumsticks
- 1/2 cup coconut milk
- 1 egg
- 1 tbsp. hot sauce (I like to use Chalua’s)
- 1/2 cup arrowroot flour
- 1/2 cup almond meal
- 2 tsp. salt, divided
- 1 tsp. garlic powder, divided
- 3/4 tsp. black pepper, divided
- 1 tsp. dried sage
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- 1 tbsp. coconut oil, melted
1. Preheat the oven to 400 degrees.
2. Pat the drumsticks with a paper towel so that they are dry. Season with 1 tsp. salt, 1/2 tsp. garlic powder, and 1/4 tsp. black pepper. Set aside.
3. In a medium-sized bowl whisk the coconut milk, egg, and hot sauce together until it is well combined.
4. In a shallow dish combine the arrowroot flour, almond meal, and the remainder of spices. Be careful with you mix it up as the arrowroot flour is very light and often gets messy.
5. Line a rimmed baking sheet with parchment paper.
6. Now it’s time to dredge your chicken. Dip the first drumstick in the egg mixture, allow any excess to drip off. Place it in the mixture of flours and make sure it is well coated. Place it on the baking sheet and continue with the remaining drumsticks.
7. I like to give the drumsticks a second coat of flour & spices. You don’t need to dip them in the egg mixture again, but re-coat all the drumsticks in the seasoned flour and return them to the baking sheet.
8. Bake in the oven for 20 minutes.
9. Remove them from the oven, and using a pastry brush — dab each drumstick with the melted coconut oil. This will help them develop and extra browned/crunchy top!
10. Return them to the oven and continue baking for another 20 minutes.