I married a Southern boy whose family has successfully run a number of fried chicken restaurants in South Carolina. He professes to be a chicken connoisseur… I am surprised my wedding vows did not include something about being able to make some good fried chicken.
This is an oven-frying-only recipe – you don’t need to do any stovetop frying at all. I will work on a true “Southern Fried” stove-top version in the near future when I can locate some good lard in bulk but when you don’t have a lot of quality frying grease on hand, this is a nice and easy recipe that yields some really yummy finger-lickin’ good chicken that is also good for you!
Start with some good quality chicken pieces with skin and bone-in. We aren’t making chicken strips here. Thoroughly dry your chicken and coat with half the seasoning and paprika. We don’t add the paprika to the flour mixture so that the chicken does not discolor when cooking.
Mix the other half of the seasoning with the almond flour.
Whisk together the egg and almond milk.
Now we do our first coating of the chicken pieces. Use one hand dip a piece of chicken into the egg mixture. Take care to drip any excess egg back into the bowl.
Drop the chicken piece into the bowl of flour mixture. Use your other hand to coat the chicken in flour. Shake off any excess flour and put on a plate or tray
Once all the chicken is coated, leave the chicken to rest for 10 minutes.
Then, it’s time to coat the chicken pieces again in the flour mixture. Don’t redo the egg, we only want to dip the chicken into the flour again and place them on the grilling tray.
Drizzle the butter or olive oil over your pieces and pop them in the 400 oven until chicken is cooked and a nice golden color.
40 minutes later, we have some lovely golden fried chicken!
- 3 lb chicken pieces with skin and bone
- 2 cups almond flour
- 1 egg
- 1/2 cup almond milk
- 3-5 TBSP melted butter or olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp oregano
- 4 tsp sea salt
- 1 tsp white pepper
- 1 tsp Cajun spices
- 1 tsp paprika
- Preheat oven to 400
- Prepare an oven grilling tray. You can use a lined baking sheet and set a grill rack on top. Brush some butter or olive oil on the grill so the chicken won’t stick
- In a small bowl, mix together all the seasoning except for paprika and then divide in half
- Add paprika to one half and mix this well into the chicken pieces. Set aside.
- Take the other half of the seasoning and mix with almond flour in a bowl
- In another bowl, whisk together egg and almond milk
- Taking one chicken piece at a time, dip in egg and milk mixture and coat in flour mixture and set on a plate. You can make this process go quickly by using one hand to dip the chicken in the egg and using your second hand to handle the chicken in the flour. Let the chicken sit for 10 minutes
- Coat each chicken pieces in flour again (not the egg!) and set on the grilling tray
- Drizzle butter or olive oil over all the chicken pieces
- Bake for 40 minutes or until chicken pieces are nice and brown and cooked through