My friend Kelly Bejelly of A Girl Worth Saving has published her first cookbook Paleo Eats and it is a real gem! Kelly recreates our favorite comfort foods like Chicken Pot Pie, Skillet Cornbread, Apple Pie, Coconut Cinnamon Cereal, Southern Fried Chicken (fyi: I’m sharing this recipe below!), Lamb Gyro Burgers, Caramel Apple Cinnamon Rolls, and Devil’s Food Cake. The book has very pretty photos and is great for recreating your favotires to not feel deprived on a Paleo lifestyle. Kelly is very good at baking so she has a lot of good tips for making your treats taste as close to the real thing as possible. Kelly’s story about going Paleo is also moving becasue some how she juggles it all being a blogger, author, wife and mom to a her little boy.
Paleo Eats is a great starting point for anyone going paleo, especially if you are still trying to convince your family…they won’t even know the difference!
Highlights of Paleo Eats:
– 100+ grain-free, gluten-free, and dairy-free recipes
– Transitioning tips to easily get started on a Paleo lifestyle, including advice for food budgeting and essential kitchen tools for success
– A detailed Paleo baking tutorial with an a very helpful overview of Paleo flours and instructions on how to use them to maximize results (no more experimenting!)
– Troubleshooting tips and how to fix a recipe gone wrong
– Icons marking dishes that are perfect for holidays and special occasions, from Valentine’s Day to game day to birthdays, and dishes that comply with the Autoimmune Protocol
Southern Fried Chicken
Paleo and Gluten Free Fried Chicken Recipe
Prep time: 15 minutes, plus about 4 hours to marinate
Cook time: 40 minutes
2 pounds bone-in chicken pieces
4 cups bacon fat, coconut oil, or lard
1 (14½-ounce) can diced tomatoes, no added salt
1 tablespoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano leaves
1 teaspoon dried parsley leaves
1½ cups tapioca flour
1 teaspoon sea salt
1 teaspoon ground black pepper
In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides.
Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side, and the internal temperature reaches 160 degrees. Remove and set on a rack over a rimmed sheet pan. Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.
Like what you see? Order Kelly’s book now!
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