Fried Chicken

Today's recipe came from here.  I made a few changes so I'll put the recipe here and show you what I did differently.  It seems easier than explaining it step by step.

Homemade Chicken Nuggets

Equipment:

Cast iron skillet or large stainless steel saucepan
Tongs
Small finger bowls or ramekins

Ingredients:

Chicken meat, pastured or free-range organic (3 pounds)
Organic whole milk yogurt or buttermilk (2 cups) — enough to cover the chicken — where to buy yogurt
Yellow or white onion (1)- didn't use
Garlic cloves (2-3)
Paprika (1/2 tsp)
Cayenne pepper (1-2 pinches)
Sprouted flour (1 1/2 – 2 cups) — where to buy sprouted flour- I used regular flour, it was what I had.
Sea salt (1/2 tsp) — where to buy sea salt- once again, I used regular salt.
Freshly ground pepper (1/2 tsp)
Beef tallow, lard or expeller pressed coconut oil — expeller pressed is flavorless so you don’t taste any coconut flavor (2 cups) — where to buy coconut oil-yep, you guessed it, regular oil.  I didn't want to spend a bunch of money when I had other things I could use.
Raw honey — where to buy honey

Directions:

1. In a bowl, Pyrex baking dish or plastic freezer bag, marinate the chicken, cut in nugget-sized pieces, in yogurt or buttermilk with the chopped onion,smashed garlic, paprika and cayenne pepper for a minimum of 4 hours and up to 2 days.

2. Place chicken in a colander and drain off the excess buttermilk or yogurt.

3. Add the sprouted flour, sea salt, ground pepper, and chicken pieces to a large plastic freezer bag, zip to seal, and shake until the chicken is completely coated. You can also dredge the chicken in the flour mixture in a large bowl if you prefer.

4. Set a cast iron skillet or large stainless steel saucepan on medium heat and add the 2 cups of expeller pressed coconut oil.

5. The oil is hot enough when it starts to bubble — but not so hot that it’s smoking. Add the chicken pieces to the pan and fry for 3-5 minutes on each side, until dark golden brown.  I had to fry it more like 7-10 mins on each side to make sure they were cooked all the way through, maybe my chicken was too big??

6. Using tongs, remove chicken nuggets from the skillet and place on a cooling rack on top of a cookie sheet, or on a plate or cookie sheet lined with a paper towel. Add sea salt to taste.

7. Serve with small bowls (I use small ramekins) of raw honey for dipping.  I just served them with ranch, I didn't use honey, though it probably would have been delicious!

This post is part of Food Renegade’s Fight Back Fridays blog carnival.


Overall rating:  Easily 4.5 stars.  Brooklyn even eats these!