Fried Chicken Revisited?
Wait a sec…how can deep-fried anything be Paleo?
In particular, fried chicken, which would traditionally have any number of different batters and/or coatings applied to it, none of which are remotely Paleo, before being drenched in a vat of scorching hot, refined oil, seems far from a likely candidate to become Paleoized.
Let’s begin with a disclaimer.. I’m not going to suggest you deep-fry it at all, but that doesn’t mean it has to be a plain, boring, tasteless boiled breast of chicken with celery sticks.
Using the following tips, see if you can’t concoct your own version of a Paleo made-over version of your own family’s tradition. With Memorial Day just around the corner, you’ve got just enough time to tweak it here and there and serve it up at the holiday barbecue.
- Don’t be afraid of the dark meat or the skin. Sure, prepare some chicken breasts, too, but keep the skin on all the meat and be sure to use the thighs, drumsticks and wings, too. The darker cuts have a juicier quality by nature and by keeping the skin on and bone in all the parts, none will be lacking in in texture.
- Skip the buttermilk bath and go for fresh coconut milk. Yes, it imparts a bit of a tropical flavor, but going sans dairy is something all of us can benefit from.
- Nix the breadcrumbs, crushed cereal or crackers that you may have shaken up in a brown bag with the chicken in it to give it that extra crispy coating. Instead, pulverize raw walnuts into a chunky meal consistency and use for a gluten-free option.
- The sky’s the limit in terms of herbs and spices. Add some heat with chili powder, or an element of the Mediterranean by including oregano, basil and dill.
Once the prep is done, grill outdoors, alongside plenty of veggies, like peppers, squash and onions and you’ll be well on your way to a healthy and delicious variation of a dish that won’t leave your taste buds wanting for anything.