Finger Lick’n Paleo Fried Chicken
Ingredients:
2 pounds boneless, skinless chicken thighs (you can use breast)
2 cups ground plantain chips
4 eggs
1/2 TSP paprika
1/2 TSP garlic POWDER
1/2 TSP Herbs de Provence (found in spice aisle at most grocery stores)
Salt and pepper to taste
Oil (animal fat preferred) (Hw: she says animal, like bacon grease works best but next she would use coconut oil and since we do not eat bacon/pork I will be trying the coconut oil)
2 pounds boneless, skinless chicken thighs (you can use breast)
2 cups ground plantain chips
4 eggs
1/2 TSP paprika
1/2 TSP garlic POWDER
1/2 TSP Herbs de Provence (found in spice aisle at most grocery stores)
Salt and pepper to taste
Oil (animal fat preferred) (Hw: she says animal, like bacon grease works best but next she would use coconut oil and since we do not eat bacon/pork I will be trying the coconut oil)
Instructions:
Pour oil into skillet (about 1/8 inch deep) and heat on low-medium heat.
Using a food processor grind the plantain chips until they resemble flour. Set aside.
Mix spices into the plantain flour. Set aside.
Crack eggs into a separate bowl, whisk and set aside.
Dip thighs into egg and then into the plantain mixture.
Pan fry on medium to low heat until coating is darker golden brown and chicken is cooked thoroughly.
Lay out on a napkin or on a cooling rack with a paper towel under it to catch extra grease.
Pour oil into skillet (about 1/8 inch deep) and heat on low-medium heat.
Using a food processor grind the plantain chips until they resemble flour. Set aside.
Mix spices into the plantain flour. Set aside.
Crack eggs into a separate bowl, whisk and set aside.
Dip thighs into egg and then into the plantain mixture.
Pan fry on medium to low heat until coating is darker golden brown and chicken is cooked thoroughly.
Lay out on a napkin or on a cooling rack with a paper towel under it to catch extra grease.
Hw: cut in small pcs to make chicken nuggets for the tots.
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