Oven Fried Chicken

Oven Fried Chicken with Cauliflower and Kraut

Kid2 said, “This tastes like Camp Namanu chicken fingers, only better, because it’s healthy!”

I have mixed feelings about my kid comparing my lovingly prepared grain and vegetable oil free oven fried chicken to processed crap. But I guess I’ll take the compliment as it is intended: highest praise.

Kid2 ate a drumstick, a thigh, and a wing. When he turned his hungry eyeballs toward the last drumstick, I told him he best take a break before he explodes. Now, before you go thinking I’m a terrible parent for not making him eat any vegetables, he also had three helpings of steamed broccoli and cauliflower and three helpings of pink sauerkraut. If the insatiable appetite and hiccups are any indication, I think he’s got a growth spurt coming on. Lord help us.

At any rate, this stuff is good. Kid1 ate an entire breast herself. And that is saying something.

This recipe would also work very nicely with rabbit.

Note: I didn’t actually measure the seasonings, so make sure to taste!

Oven Fried Chicken serves 6 (4 if one is a growing boy)
1 broiler, cut up
1 c crispy almond flour
1 t salt
1/2 t black pepper
1 t mustard powder
1 t garlic powder
1/2 c saturated fat*, divided

  1. Preheat oven to 350 degrees F.
  2. Melt half of the fat in a heavy-bottomed skillet over medium heat.
  3. Mix flour and seasonings in a shallow baking dish.
  4. Dry the chicken pieces with a towel and dredge in flour mixture.
  5. When fat is melted and shimmery, add chicken pieces to skillet and fry until lightly (lightly!) browned on both sides.
  6. As they finish, place the pieces on a rack set in a deep roasting pan.
  7. Strain out the burned bits of almond flour as best you can. Add tallow as needed to maintain a 1/16 in layer of fat in the bottom of your skillet.
  8. Melt the remaining fat in a small saucepan.
  9. Bake for 40 minutes, turning every 10 minutes and basting with the melted fat, until 180 degrees in the center and juices run clear. If you like your fried chicken a little more brown, crank the oven up to 425 degrees for 5 minutes.

*I used tallow, but duck fat, ghee, lard, schmaltz, or coconut oil would all work nicely.

This post is part of Kelly the Kitchen Kop’s Real Food Wednesdays.

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1 comment to Oven Fried Chicken

  • looks tasty! If I didn’t struggle with my waistline so much..I use more fat too! I believe I get plenty of the good stuff though….I love coconut oil! Your look tasty too! thanks for dropping by my page, we’re neighbors! (I’m in Portland Metro too)

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