Cheat Meal -Yummy Paleo Fried Chicken

cshagam

I started with MFP almost a month ago and have so far lost 14 pounds on a 1200 calorie/day plant-based diet. Lately I have been craving to really sink my teeth into some fried chicken. I came up with this recipe tonight and was really happy with it and it got two thumbs up from my hubby as well. I’s not super low fat, but I think healthier than the alternative of fast food fried chicken. My calculations are about 175 calories per finished drumstick. ( I also use the same recipe stations for eggplant Parmesan, but I add 1/4 cup of vegan Parmesan to the third station, Brown eggplant in skillet and bake for 20 minutes & serve with marinara sauce.)

Hope you enjoy!

1/2 cup tapioca flour
1 cup unsweetened Almond Breeze
1 tablespoon cornstarch
3 slices of Ezekiel bread
1/4 cup Bob’s Red Mill paleo flour blend
8 seasoned chicken drumsticks
2 tablespoons of coconut oil

1. Preheat oven to 350 degrees F.
2. Grind 3 slices of Ezekiel bread in a food processor.
3. Set up three stations. (I used paper plates for the dry ingredients and a wide bowl for the liquid.)
4. Station #1 - Tapioca flour on a plate Station #2 - Combine Almond milk and cornstarch in a bowl Station #3 - mix groud Ezekiel bread and paleo flour on a plate
5. Put 1 tablespoon of coconut oil in a cast iron skillet (reserve 1 tablespoon for when skillet begins to dry). Heat on medium heat until a drop of water pops in hot oil.
6. Pass a drumstick through the three stations and place in pan. (I use tongs) Cook about two minutes on each side until golden brown. Do not crowd skillet.
7. When drumstick is golden, use tongs to place on raised roasting pan so oils drain below.
8. Cook for 30 - 45 minutes until juices run clear.

Enjoy!