Back in my private chef days in Santa Barbara, I used to make a fried chicken and cornbread salad reminiscent of one they made at restaurant called Tupelo Junction. It was a crowd favorite. When I learned about Fatworks line of traditional cooking fats, this was the first thing I made. Our whole family agreed that this is the best fried chicken, paleo or not, that we’d ever had. I recommend marinating the chicken overnight if you have the time for extra flavor. The “corn”bread turned out amazing with the addition of the leaf lard, too. We turned the leftover bread into some AMAZING french toast and grilled sandwiches.
Fatworks is awesome because it:
- Is the original, premium fat company that sources from pastured and grass-fed small family farms.
- The fats don’t oxidize at high heat.
- Great for Paleo, Keto, Autoimmune and Whole30 diets.
- Adds new and exciting flavors to your dishes.
Southern Fried Chicken & “Corn” Bread Salad with Ranch Dressing
- 2 pounds sliced chicken breasts or tenders
- 2 cups coconut, almond or whole milk
- 2-3 tablespoons hot sauce
- 1-2 tablespoons lemon juice
- 1 teaspoon salt
- 2 eggs
- 1-2 cups Otto's Cassava Flour
- 2 tablespoons all purpose seasoning (I found a coffee rub at Trader Joe's that was yummy)
- 1/2 teaspoon salt per cup of flour
- 2-3 cups Fatworks Beef Tallow & Duck Fat Blend
- 1 cup almond flour
- 1 cup Otto's Cassava Flour
- 1 tsp salt
- 1 tsp baking soda
- 6 eggs
- 1/2 cup cold Fatworks Leaf Lard
- 1/4 cup honey
- 1 cup coconut milk
- 1 cup homemade aioli or paleo mayo
- 1/3 cup water
- ¼ cup fresh dill
- 2 teaspoons lemon juice
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon pepper
- salt to taste
- Mixed baby greens or arugula
- dried cranberries
- pumpkin seeds
- avocado (optional)
- Combine milk, lemon juice, hot sauce and salt in a large bowl and stir. Add sliced chicken and stir well. Cover and chill for at least an hour and up to 8.
- Preheat beef tallow/duck fat combo to 350 degrees. Its not necessary for chicken to be fully submerged when it fries, but you will want at least 1 1/2 inches of melted fat.
- While cooking fat heats, bread chicken. Mix flour with salt and seasoning on a plate or shallow bowl. Whisk egg in another bowl. Remove one piece of chicken from buttermilk at a time and remove excess. Dredge in flour, then egg, then back in flour.
- Fry chicken pieces in fat, being careful not to overcrowd. Turn when nice and golden, 5-7 minutes per side. Drain on a paper towel.
- Preheat the oven to 350 degrees. Grease a cast iron skillet well and warm in oven. Blend all the dry ingredients in a bowl. Add all the wet ingredients to the dry ingredients and blend well.
- Pour the batter into the cast iron skillet and bake for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean or it springs back to the touch.
- Add all ingredients to blender and mix until well combined. Can whisk by hand, but chop
- dill small first.
- Start with greens then top with cranberries, pumpkin seeds and avocado. I personally love to toss this salad in a bit of balsamic vinaigrette (not shown in video and not necessary but I like the extra tang). Top with chopped fried chicken pieces of bread and drizzle with ranch dressing.
2016 Camille's Paleo Kitchen