So, this is not really ‘Christmas chicken’, but my wife makes me call it that…you see, she really likes it, but for me, we only eat this on Christmas, and I LIKE TO KEEP IT SPECIAL…yeah, that doesn’t work around here with two cultures colliding. she thinks me crazzyyy…so I gave in. Technically it is ‘fried chicken’…and it is really really good.
Author: Jamaican it Paleo
3lbs.free-range organic chicken thighs, legs or breast(skin removed)
1wholeorganic onion chopped
3wholeorganic scallions chopped
1wholescotch bonnet minced and seeded
1wholeorganic green pepper chopped
3clovesorganic garlic minced
2tbsp.organic coconut oil
1½cupsorganic coconut flour
Season the chicken with everything except the flour, eggs and water; let marinade for 2 hours or overnight in the fridge.
Remove only the chicken from the marinade and dip each piece of the chicken into the egg mixture.
From the egg mixture, rub the chicken legs into the flour and coat as evenly as possible.
Add oil to a skillet and on high heat fry each piece of the chicken to get a golden crust (do not overcrowd the pan or move the chicken around; allow them to get a crust—approximately 10 minutes on each side)
Transfer the chicken to a baking pan or dish and cover with foil.
Cook on 350 for 45 minutes to continue the cooking.
Scrape the remaining vegetable marinate into a saucepan and cook on medium heat for 10 minutes until the onions are clear and the vegetables are soft.
Add ketchup and ½ cup of water to the saucepan and bring to a boil.
Lower heat and simmer for 10 minutes--use as dipping sauce for fried chicken.
We have tried all types of flour. Whole wheat flour and oat flour work the best, but coconut flour will work good too.