I’m not joking when I tell you that I grew up eating southern fried chicken once a week.
My mother is a magician when it comes to the kitchen and I was her willing apprentice. With time, I soon learned the charms of taking plain boring chicken and transforming it into a dish that my father, who was born and raised in the south, would love.
However, it wasn’t until I met my father-in-law that I discovered the secrets to transforming the recipe from “I love this chicken” to “I want to marry this chicken.”
The thing is, when he told me his techniques, I didn’t write all of them down. Sadly, he passed away four years ago and it was important to me to try to recreate his recipe. This is patched together from the memories of his children, his ex-wife, and myself.
I decided to share this recipe as my first sneak peek from my cookbook, Paleo Eats. This recipe is just small taste of what you will find inside.
I’m also really exited to partner with the following companies to bring you an amazing giveaway where you will win the ingredients and tools to recreate this recipe in your home.
Lodge: I use my Lodge cast-iron skillet to cook 80% of our meals. Durable, easy to care for and it also makes for a great arm workout in the kitchen.
FatWorks: Based in Portland, Oregon, this company knows their way around delicious healthy fats. They craft the finest premium traditional fats-tallow, lard and duck fat so visit them today to stock up!
Bob’s Red Mill: You know that I ONLY use Bob’s Red Mill’s tapioca flour. Seriously. I cheated once and it turned out ugly. Another Portland company that sells all the ingredients for your Paleo, gluten-free pantry and more.
Home Grown Cow: Are you struggling to find quality meats, dairy, and seafood in your area? You NEED to check out Home Grown Cow. It’s an online market where a collection of independent farmers sell directly to buyers. Consumers can find farmers who raise their animals to standards acceptable to the consumer, be it Certified Organic, or simply “Grandpa’s Way” using humane techniques.
Sneak Peak from Paleo Eats: Paleo Southern Fried Chicken + Giveaway
In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides.
Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side, and the internal temperature reaches 160 degrees. Remove and set on a rack over a rimmed sheet pan. Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.