Anyway, someone the other day told me I should start writing down my Paleo recipes. Many Paleo recipes contain eggs. My son is allergic to eggs so I am forced to modify most recipes pretty extensively and in many cases simply scratch the whole thing and figure it out on my own. There are probably many others like myself who love eating Paleo but have trouble with the mass quantity of eggs that seem to be consumed. Don't get me wrong, I am not allergic to eggs. I will often have a hard cooked egg for breakfast on the go. But for dinner and weekend breakfasts and lunches...well...I gotta be able to feed my kiddo safely.
Tonight I will begin, hopefully, the journey of bringing you my novice approach to Paleo eating but more specifically, Paleo eating without the eggs. Let it be known, there are many occasions I have to "cheat" on the idea of Paleo for this to work - don't be a hater, I am doing the best I can. Also, as previously mentioned, I suck at blogging - there could be weeks between blogs - don't be a hater, I am doing the best I can. Oh and yes, I know I am using other people's recipes - I will give credit where credit is due, promise. My inspiration recipes come from wonderfully creative people who are FAR better bloggers than me. I will attempt to do better just for you though. So, with no further ado, here is your first recipe and one of our favorites in my house.
Modified from original recipe posted by: The Domestic Man
For the Chicken:
- 2-3 lbs chicken breasts, cut into 1/2'-1' cubes (or the closest thing you can get - chicken breasts aren't square, I get it)
- 1/4 C. dill pickle juice
- 2 Tbsp (or 1/8 C) coconut milk (not the stuff from the can, the stuff from your fridge)
- 2 Tbsp (or 1/8 C) favorite egg-free mayo (I use Veganaise Soy-Free - light green top*)
- 1/4 C. Arrowroot flour/starch
- 2 Tbsp Almond/Coconut flour
- 1 Tbsp Paprika
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- Dash of cayenne - to taste
- 1/2 - 3/4 C coconut oil or lard (or oil of choice - like bacon fat, for realz YUM - mix in some coconut oil to help the smoke level) for frying
- Place chicken in a gallon ziplock bag and add the pickle juice. Allow to marinate in the fridge for at least 1 hour. (I only did 1 hour and I was super impressed with the results but feel free to go longer if you want.)
- After marinating, pour out excess liquid/pickle juice.
- Add coconut milk and egg-free mayo to the bag and mix and squish around to coat the chicken. Allow to rest for 5 minutes.
- While it is resting, in a separate bowl, mix together your dry ingredients in a small bowl.
- When your 5 minutes are up, pour out excess liquid. (I did a kind of squeeze action here over the sink so it wasn't too soupy but it should be wet and look creamy-ish.)
- Add the dry ingredients to the bag and squish and mush and wiggle and massage and shake and repeat until all of the chicken is coated.
- Heat your oil/fat in a frying pan.
- Fry the chicken pieces in batches - do not over crowd the pan - approximately 2-3 minutes per side, until golden brown and crispy.
- Remove to a paper towel to drain excess oil.
- ENJOY THE HELL OUT OF THESE!!! Dip in mustard sauce that follows!
- 2 Tbsp Favorite Honey Mustard
- 1/2 Tbsp Yellow Mustard
- 2 Tbsp Veganaise
- Mix together and enjoy!