When I started the Auto Immune Protocol diet, a more restrictive version of the Paleo diet, I was Miserable. No, that capital M is not a typo. A lower case m would be a misrepresentation of how I felt.

I have been put on every diet imaginable, since my teens; due to numerous health alignments. I've done the Candida Diet, the Elimination diet, the Cabbage Diet, the Atkins Diet, and the Liver Diet. I've been a Vegetarian, a Peskitarian, a Vegan, and a Carnivore. I've done master cleanses, and juice cleanses, the Paleo diet, and now the Auto Immune Protocol (aka AIP) diet... You name it, I've probably been put on it for one reason or another.

Now, in all fairness, they weren't that bad. I learned something new from every diet. I also discovered new foods, on each diet, that I probably would have never otherwise tried. But, the first couple weeks of each diet--- definitely had it's moments-- flashes of hangry, temper tantrum, drug detox-withdrawal like, I see dead people, dramatically falling to my knees on the kitchen ground in angst, type of moments. And don't even try to act like you've never had those moments. If you're on THIS page, there is a greater possibility than not, you've had at least one of these encounters at some point in your life or another.

But, I made a decision early on, that if I had to be on these diets for my health, I would just have to get creative. Tasteless, miserable food was and is not an option for me. I have never believed that we have to sacrifice taste, in order to be healthy. It may take more work and a little adjustment. But, there is ALWAYS a solution.

Not only am I French. But, my father was also a Chef. Hence, food was always a huge part of my life. It was and still is one of my great pleasures, to this very day. I don't need copious amounts of food. However, I do like to enrich each day with a good meal.

Fast forward to me still playing with the boundaries of this new AIP diet. I decided to try something simple... Coconut oil, coconut flour, and chicken. Thus, was born the, "No Fry Coconut Fried Chicken."

Lets be real, it's not going to taste like grandma Ja Mima's down home, backwoods, traditional, family recipe, southern fried chicken. But, it's pretty darn good, addicting, anddddd it's good FOR you!

If you are actualy still reading this. You're probably the type of person that is going to really love this recipe! So like it, share it, eat it, annoy everyone you know with your new found favorite recipe-- cause that's how we do it now-a-days when we find something we like. We impose it on everyone around us, flooding everyones social media feeds, hoping to find other similarily obssessive, food driven, health nuts like ourselves to justify our "healthy" addictions. You would think that we had just found the founatin of youth the way we rant on. But, what if we did?... (Leaves you pondering, on that note)

Bon Voyage and see you on the next recipe.

YEILDS 2 SERVING…

WHAT YOU WILL NEED:

Baking Dish Oven Tongs 1 small bowl 2 medium sized bowls

INGREDIENTS:

6 chicken wings Unrefined Organic Coconut Oil ¾ cup of Coconut Flour 2 tbsp. Salt 3/4 tbsp. Black Pepper 3/4 tbsp. Garlic Powder/Granulated Garlic *Paprika

PREPERARTION:

  1. Preheat Oven to 425 F.

  2. In a small bowl combine Salt, Pepper, and Garlic Powder. Stir until combined and put aside.

  3. In a medium bowl pour your Coconut Oil. You shouldn’t need all of it. But, I prefer to have a little more than I need so that I can fully coat the chicken wings.

  4. In another medium bowl place your 8 heaping tablespoons of organic coconut flour.

  5. Put the your wings in a oven safe cooking dish. Cook for about 1 hour and 25 minutes. Check on your wings periodically as every oven is different. I use a big oven. When using a smaller oven, like a toaster oven, I lower the cooking temperature to about 400. Smaller oven tend to get and stay hotter.

  6. When your wings are ready and/or when they are a nice deep golden brown, take your wings out of the oven.

  7. Using tongs transfer one wing to your bowl of coconut oil. Flip and rotate to the wing, as to make sure to thoroughly cover the wing.

  8. Now, using your tongs, transfer the wing to your coconut flour bowl. Again, flip roll, and rotate your wing until covered to your desired thickness.

  9. Transfer your finished wing back to your cooking dish. Repeat the same thing with the rest of your wings.

  10. Using your salt, pepper, garlic mixture sprinkle on top of your dish of wings.

  11. If using Paprika, sprinkle a light coat over your dish. This adds a subtle smoky and spiced flavor to the dish. I have personally found sprinkling the paprika over the dish be to more efficient than measuring it out and then dispersing it. The size of the chicken wings tend to vary. So, I get a better idea by eye balling it. If you are on the AIP diet skip this step until reintroducing spices.

  12. Put your dish back in the over for about 20 minutes and/or until browned.

  13. Pull your dish out of the oven, let it cool down for a couple minutes and enjoy. I love this dish the day after even better than when it is fresh out of the oven. So, feel free to make extra to leave in the fridge for the next day.

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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