Ingredients
- 1 cup almond flour
- ½ tablespoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
- 2 chicken thighs skin on
- 2 chicken drumsticks skin on
- 1/4 cup tallow
Make it step by step
- In a medium bowl, add the flour, cayenne pepper, garlic powder, dried oregano, salt and pepper. Mix with a fork until fully blended.
- Spread the mixture on a large flat plate.
- In another small bowl, crack the egg and beat with a fork.
- One by one, dip the chicken in the bowl with the egg until fully coated.
- Dredge each chicken piece in the flour and spice mixture on the plate until all sides are fully coated. Repeat with all the chicken.
- In a large saucepan over medium heat, warm the tallow until melted. Once the tallow is melted and bubbling, add the chicken. (You should hear a sizzle as soon as it hits the pan.)
- Fry the chicken, flipping once, until golden brown, about 10 minutes on either side.
- Cover the pan with a lid, lower the heat, and cook until the chicken is no longer pink in the middle, about 20 minutes. (Fully cooked chicken should be 165°Fin the thickest part.)
- Transfer the chicken to a paper towel-lined plate to let the grease drip off.
- Enjoy with a side salad or sautéed vegetables.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kettle and Fire, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.