I am very excited to share this recipe for Parmesan Fried Chicken. With a crispy crust and juicy meat, this amazing recipe has quickly become a family favorite in our house. The ingredients are simple and nutritious: the chicken is coated with a grain-free mixture of Parmesan and arrowroot, and fried to perfection in a combination of butter and coconut oil. I hope you enjoy this recipe as much as my family does!
Parmesan Fried Chicken
5 skin-on chicken thighs
1 cup freshly grated Parmesan cheese, lightly packed
1/2 cup arrowroot starch
1/4 tsp finely-ground celtic sea salt
1/4 tsp paprika
1/4 tsp freshly ground pepper
one egg, preferably from pastured hens
1 Tb whole milk
1 Tb grassfed butter
1 Tb refined coconut oil
Debone the chicken thighs. There is a simple tutorial here that shows how to remove the bones. (I save and freeze the chicken thigh bones until I have accumulated enough of them to make a pot of homemade chicken bone broth.)
Grate the Parmesan cheese. I like to use the small holes on a box grater to grate the Parmesan.
In a pie plate (or other wide-bottomed dish), combine the Parmesan, arrowroot, salt, pepper, and paprika. Stir to combine with a fork.
Break the egg into a medium bowl. Add 1 Tb milk, and beat with a fork until well-combined.
Set up the work-line with chicken, followed by the bowl of egg, followed by the Parmesan mixture.