Meal Menu Idea:
Oven Fried Chicken
Roasted Sweet Potato Wedges
Citrus Salad with Homemade Vinaigrette
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Photo credit: finecooking.com-Joanne Weir |
Paleo / Whole 30 compliant
3-4 lbs. free-range chicken, cut up
3/4 cup coarsely ground coconut flour or almond meal
1/2 teaspoon sea salt
1 teaspoon coarsely ground black pepper
1 Tablespoon sweet or smoked paprika
1 teaspoon garlic powder (optional)
2 Tablespoons organic butter or ghee (clarified butter)
1 cup almond or coconut milk
* Preheat oven to 400 degrees. Prepare a baking sheet with a layer of parchment paper and a baking rack on top.
* In a shallow dish (pie plate works well). Mix flour with spices.
* With a kitchen shears snip loose skin or fat from the chicken pieces. Remove skin if preferred.
* Coat each chicken piece with milk then dip and roll in the flour mixture.
* Place chicken on the rack. Put a pat of butter or ghee on top of each piece.
* Bake for approximately 50 minutes until golden brown.
* Check each piece with an instant read thermometer; smaller pieces bake more quickly. When internal temperature of the thickest part of the meat reaches 165 degrees, remove the piece from the oven to a serving platter.
* Serve hot at the table or cold at a picnic. Either way it is delicious!
* Refrigerate leftovers in single serving, glass storage containers for Grab-n-Go meals the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!