Fried chicken is one of my sister’s favorite meals. My aunt always used to make it a few times a year for her as a treat. Recently I was brainstorming creative ways to use my Yucan Crunch crackers and I decided that they would be the perfect coating for some AIP fried chicken. I wasn’t wrong. This recipe turned out perfect on the first try. Great for kiddos, great for dinner, great for summer! So, this recipe is in honor of my little sister! Some seriously delicious AIP “fried” chicken.
Oven “Fried” Chicken (AIP/Paleo)
10 chicken tenderloins
1 cup of coconut milk
2 TBS Apple Cider Vinegar
1 cup of cassava flour
1 ½ cups of yucan crunch pulsed into crumbs
3 TBS coconut oil
1 TBS salt
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper (omit for into AIP)
Mix together spices (salt, garlic powder, onion powder, and optional black pepper). Add one TBS of the spice mixture, your coconut milk and your apple cider vinegar to a large freezer bag, add your chicken and marinate for 6-8 hours (ideally during the day, while at work). Set aside your remaining spices. Preheat oven to 400 degrees. Line a rimed baking tray wth parchment paper. Cover the parchment paper with melted coconut oil. Mix together cassava flour, and yucan crunch crumbs and your remaining spices in a large bowl. Add half of this crumb mixture to a large freezer bag, remove your chicken tenders, dab off the excess marinade, add half the chicken to the breadcrumb bag and shake until well coated, pressing the crumbs onto the chicken with your fingers through the bag. Lay the breaded chicken onto the baking sheet in the coconut oil. Add the remaining crumb mixture to the mag and repeat with the remaining chicken. Bake at 400 degrees for 20-25 minutes until golden and then flip the chicken with tongs and bake for another 10 minutes then broil to desired crispiness.