July and August have been so busy with visiting family and fun. I thought that I would do a quick post on my favorite way to make fried chicken. I love it so much that I have a hard time wanting to prepare chicken any other way.
This is more of a method than a recipe. I use about 2 pounds of boneless skinless chicken thighs. Almond flour, Herbes De Provence or poultry seasoning, season salt and a generous 1/4 of coconut oil for frying the chicken.
In a large bowl I sprinkle the almond flour on the chicken. I use only the amount of almond flour that is needed to coat the chicken as almond flour is not cheap like regular flour. I place the coated thighs on a large plate or cookie sheet and sprinkle both sides generously with Herbes De Provence and season salt. Herbes De Provence is a blend of thyme, marjoram, rosemary, basil, fennel, sage and lavender. Poultry seasoning works well also.
Heat a large frying pan over medium heat. Add a generous 1/4 of a cup of coconut oil. Carefully place your seasoned chicken thighs in the hot oil. Cover the pan, cook for 10 minutes. Turn the chicken and cook for 10 more minutes or until done. I do this in two batches as my pan is not large enough to cook all of the chicken at once. If you are using chicken with the bone still in it will take longer to cook. Check that your chicken is cooked thoroughly before serving. I make 2 pounds for the two of us because I love it cold the next day.
This is more of a method than a recipe. I use about 2 pounds of boneless skinless chicken thighs. Almond flour, Herbes De Provence or poultry seasoning, season salt and a generous 1/4 of coconut oil for frying the chicken.
In a large bowl I sprinkle the almond flour on the chicken. I use only the amount of almond flour that is needed to coat the chicken as almond flour is not cheap like regular flour. I place the coated thighs on a large plate or cookie sheet and sprinkle both sides generously with Herbes De Provence and season salt. Herbes De Provence is a blend of thyme, marjoram, rosemary, basil, fennel, sage and lavender. Poultry seasoning works well also.
Heat a large frying pan over medium heat. Add a generous 1/4 of a cup of coconut oil. Carefully place your seasoned chicken thighs in the hot oil. Cover the pan, cook for 10 minutes. Turn the chicken and cook for 10 more minutes or until done. I do this in two batches as my pan is not large enough to cook all of the chicken at once. If you are using chicken with the bone still in it will take longer to cook. Check that your chicken is cooked thoroughly before serving. I make 2 pounds for the two of us because I love it cold the next day.
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