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Last Updated on November 28, 2020

Marinated in tomato juice and then breaded with a tapioca flour mix, this Crispy Paleo Fried Chicken is Finger Licking Good! It’s juicy and tender on the inside and crispy on the outside.

Lately, I’ve had a hankering for Paleo Fried Chicken.  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.

What you’ll need for this Recipe:

• Can diced tomatoes
• sea salt
• ground black pepper
• garlic powder
• dried oregano leaves
• dried parsley leaves
• bone-in chicken
• bacon fat

COATING

• tapioca flour
• sea salt
• ground black pepper

How to Make This Paleo Fried Chicken Recipe:

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.

Notes

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.

If you like this Paleo Fried Chicken recipe, you’ll love:

Paleo Battered Onion Rings

Fried Chicken Taco Shell (Keto)

Paleo Chicken Fried Steak

Did you make and love this recipe?  Give your review below and make sure to share your creations by tagging me on Instagram!

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Yield: 6

Crispy Paleo Fried Chicken that is Finger Licking Good!

Prep Time: 4 hours 15 minutes

Cook Time: 40 minutes

Total Time: 4 hours 55 minutes

Marinated in tomato juice and then breaded with a tapioca flour mix, this Paleo Fried Chicken is juicy and tender on the inside and crispy on the outside.

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Ingredients

Marinade

• 1 ounce can diced tomatoes, 14½-, no added salt
• 1 tablespoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano leaves
• 1 teaspoon dried parsley leaves
• 2 pounds bone-in chicken pieces
• 4 cups bacon fat, coconut oil, or lard

Coating

• 1½ cups tapioca flour
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

Instructions

1. 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.
2. Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
3. 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.
4. 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.
5. 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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1259Total Fat: 116gSaturated Fat: 45gTrans Fat: 0gUnsaturated Fat: 65gCholesterol: 232mgSodium: 2373mgCarbohydrates: 21gFiber: 0gSugar: 1gProtein: 30g

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