Paleo Recipes for Modern Day Cavemen

Fried Chicken Crusted with Almonds and Pistachios

I used to be a fast food junkie.  I knew fun facts about McDonald’s and Burger King and Taco Bell and Jack in the Box and Arby’s (I could go on and on).  Occasionally I would go to these fast food chain’s websites to check out the latest product offerings. Ok – who am I kidding – I still go fairly often. The latest fast food craze to hit the market was KFC’s Double Down that was introduced on April 12th.  I thought it was a  GENIUS move in fast food marketing. When you think about it – KFC effectively made a ‘healthier’ item by removing the buttery biscuits that accompany many of their sandwiches.  But somehow people think the Double Down is even more gluttonous (great work with the aggressive advertising campaign and close-up pictures I must say). This positive buzz encouraged KFC to extend the sandwich on it’s menu as the Double Down offering was scheduled to end on May 23rd – six weeks after their initial launch.  Now for you meat lovers out there, it will be available indefinitely until customers’ interest wane.  If you remove the cheese/sauce – the grilled Double Down is actually a great paleo option with bacon strips flanked by two grilled chicken breasts!

But for those of you who have been missing deliciously battered and buttered fried chicken and find themselves wiping away drool as they drive past KFC – try this paleo recipe.  You can fry the chicken as well, but I thought to make it a bit healthier by baking it in the oven.  The almonds and pistachios give a nice crunch so that you don’t miss the fried batter texture (as much). Enjoy!

Makes 2 servings
5 chicken drumsticks (or whatever chicken parts you prefer)
3/4 cup almond flour
1/2 cup pistachios (finely chopped)
1/2 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon sage
2 eggs

Preheat oven to 425 degrees

It’s easier to make an assembly line to make this recipe. The first station is the flour mixture so combine the almond flour, chopped pistachios, paprika, herbs and salt and pepper. The second station is the eggs so scramble the eggs and set aside. Third station is a foil-lined oven tray that you’ll put in the oven.

Take a paper towl and pat dry the chicken (this helps the batter stick better).  Then dip each piece of chicken into the flour mixture first. I find that it keeps the chicken more crispy if you coat with the flour first (versus the egg).  Once each chicken piece has been coated initially, mix the eggs with the remaining flour batter. Re-dip each piece of chicken in the new mixture.  Place on the foil-lined tray. Once you have finished coating all of the chicken, sprinkle any remaining flour mixture on to the chicken.

Bake for 35-40 minutes or until chicken is 165 degrees (as with all of your poultry). Enjoy!

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