May 2, 2011

Southern Fried Chicken and Chard Stir Fry

The way I typically cook dinner is to just toss ingredients together and hope that it tastes good.  Thankfully, I have a knack for this!  This past weekend I was craving some southern fried chicken.  I actually measured what I threw together so that if it turned out I could share it!  It was AMAZING! This is what a typical "recipe" looks like:
As you can see, it would be easy for a "recipe" to get thrown into the recycle, because it looks pretty messy.  I will get around to typing it out on a recipe card, but for now I'm kinda diggin my "freestyle" :)

Southern Fried Chicken

2 cups coconut milk (drinking kind)
2 tsp apple cider vinegar
2 lbs chicken thighs (with the bone and skin)
2 cups almond flour
1/4 cup arrowroot powder
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/2 tsp paprika
1/2 tsp garlic powder
2 Tbsp coconut milk (drinking kind)
2 eggs
1 cup grapeseed oil (or palm oil)

Combine the coconut milk and apple cider vinegar, allow to sit for a couple of minutes and curdle.  Put chicken in an airtight container and pour the "buttermilk" over the chicken.  Allow to marinate for about 3 hours, turning every hour to ensure all of the chicken sits in the buttermilk.

On a large plate, combine the almond flour, arrowroot powder, salt, pepper, paprika and garlic powder.  Stir together.

In a bowl, beat the eggs with the 2 Tbsp coconut milk.

Preheat oven to 425 degrees.

Heat the oil in a large skillet (I use cast iron) over medium high heat.  Create an assembly line with your ingredients.  I put the chicken farthest from the heated skillet, followed the flour mixture, then the egg next to the skillet.  Dip the marinated chicken into the flour mixture, then into the egg mixture and back into the flour mixture making sure to coat well!  Place into the hot oil.  Repeat with remaining chicken pieces.  You may need to do a couple of batches this way.

As soon as the chicken reaches a golden brown, gently turn over to brown the other side.  Once the second side is browned, place on a cookie sheet.  When you have all of the chicken browned and on the cookie sheet place in the preheated oven and cook for 30 minutes or until the juices run clear.

Chard Stir Fry

1 bunch of rainbow chard, chopped
1/2 yellow onion, chopped
2 medium zucchini, quartered and chopped
2 cloves of garlic, minced
1 Tbsp coconut oil
salt and pepper to taste

Melt the coconut oil in a skillet over medium heat.  Add the onion.  Cook until translucent.  Add the zucchini and cook for about 2 minutes.  Add the garlic and chard and cook until the chard is tender, about 5 minutes.  Enjoy!

1 comment:

  1. Haha, I love this. I write all my recipes on the back of junk-mail envelopes as I'm cooking. Glad to see I'm not alone!