One of the great sacrifices of SCD has been most of the things I think of as ‘comfort food’. Pretty much everything that I think of as comforting is literally off the table. So I was really thrilled to discover a new cookbook recently that focuses exclusively on comfort foods. Titled Paleo Comfort Foods, by Julie and Charles Mayfield, the book focuses on comfort food classics, adapted to conform to a Paleo diet. Now, admittedly, Paleo and SCD aren’t the same thing, but they are close enough that most every Paleo recipe can be easily adapted.
Last night, Diana and I decided to try the fried chicken recipe from the book, and I’m glad we did. It was delicious! Our adaptation of the recipe follows. If it sounds good to you, I’d strongly encourage you to pick up a copy of this terrific book!
SCD-Legal Fried Chicken
- Cooking oil. Enough that when the chicken is in your cooking pan, it’s almost half submerged. We used mostly sunflower oil, with a fair amount of coconut oil and bacon fat.
- 2 eggs
- 1/2 cup almond flour
- 1/2 tsp paprika (we used a smoked paprika for extra flavor)
- 1/2 Tbsp garlic powder (make sure it’s a legal one. We use one from Penzy’s)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 whole skin-on chicken legs (including thighs)
- heat pool in a large frying pan to 350 degrees F.
- Whisk eggs in a medium sized bowl.
- Combine dry ingredients in a large bowl and mix well.
- Dip chicken in whisked eggs.
- Coat/cover chicken with dry mixture and place in hot oil. Allow both sides to brown (about 2 minutes per side.)
- place drying rac on a sheet pan and assemble chicken on the rack so there is space between all pieces.
- Place in preheated 400 degree oven for 10-15 minutes. Remove and enjoy (carefully! It’s hot!!)
The authors offer this tip: line your baking sheet with foil to make cleanup easier. I second this suggestion.