Fried chicken (gluten-free Paleo)

I love fried chicken but don’t love the wheat and dairy that it is usually coated and breaded in. So here is a gluten-free (dairy-free) fried chicken recipe! I typically cook it in a cast iron skillet on the stove which means it’s not deep fried either, win-win!

Ingredients:

·         1 ¼ cups of rice flour (or your favorite gluten-free flour), divided

·         1 tsp. garlic powder

·         ½ tbsp. paprika

·         1 tsp black pepper, divided

·         ½ tsp dried thyme

·         ½ tsp dried sage

·         2 large eggs

·         ¼ cup water, or unsweetened almond or coconut milk

·         1 tsp salt, divided

·         1 ½ pounds chicken, boneless skinless thighs or breasts work great

·         Avocado Oil

Directions:

In a large re-sealable plastic bag, combine 1 cups of flour with the garlic powder, paprika, ½ tsp of black pepper, thyme, sage, and ½ tsp salt. In a separate shallow bowl, combine the egg with the remaining salt and pepper and beat with the water (or milk). Add in the remaining flour and mix.

Heat a large cast iron skillet over high heat and add in your oil. You will need a thick layer of oil to “fry” the chicken in (about 1/16 to 1/8 inch thick).

Dip the chicken in the egg mixture, turning it to make sure it is completely coated. Then place the chicken in the bag with the flour mixture a few pieces at a time. Seal the bag and shake to coat the chicken in the flour mixture. Shake off any excess flour. Carefully place the chicken in your heated oil in the cast iron skillet and cook until the chicken is brown on the outside and fully cooked through on the inside, flipping half way through. It usually takes about 6-8 minutes on each side, depending on the size and thickness of your chicken pieces. You can use a splash guard while cooking to prevent any oil from splashing out. A meat thermometer is helpful to know if your chicken is cooked through too (you want chicken to be at least 165 degrees F). Nobody wants raw “fried” chicken! Remove the chicken from the pan, let cool for 5-10 minutes, and enjoy!