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paleo fried chicken

Crispy Paleo Fried Chicken that is Finger Licking Good!

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.
Cuisine American
Keyword Paleo fried chicken
Prep Time 4 hours 15 minutes
Cook Time 40 minutes
Total Time 4 hours 55 minutes
Servings 6
Calories 1259 kcal
Author Kelly Bejelly @ A Girl Worth Saving

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.