Ingredients

• 3 lb chicken pieces with skin and bone
• 2 cups Cassava flour Or Red Bob's Mill gluten-free flour
• 1 egg
• 1/2 cup yogurt or raw organic milk
• 2 cups Beef Tallow for frying chicken or 5 T butter/olive mix for oven fried
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp oregano
• 4 tsp sea salt
• 1 tsp white pepper
• 1 tsp Cajun spices
• 1 tsp paprika

Directions

1. Preheat oven to 400 or oven fried version;

2. Add beef tallow to an iron dutch oven and heat tallow until it begins to bubble. Test it with a bit of flour mix to make sure it begins to fry it quickly. Manage the heat as you fry.

3. Prepare an oven grilling tray. You can use a lined baking sheet and set a grill rack on top. Brush some butter or olive oil on the grill so the chicken won’t stick

4. In a small bowl, mix together all the seasoning except for paprika and then divide in half

5. Add paprika to one half and mix this well into the chicken pieces. Set aside.

6. Take the other half of the seasoning and mix with almond flour in a bowl

7. In another bowl, whisk together egg and almond milk

8. Taking one chicken piece at a time, dip in egg and milk mixture and coat in flour mixture and set on a plate. You can make this process go quickly by using one hand to dip the chicken in the egg and using your second hand to handle the chicken in the flour. Let the chicken sit for 10 minutes

9. Coat each chicken pieces in flour again (not the egg!) and set on the grilling tray

10. Drizzle butter or olive oil over all the chicken pieces

11. Bake for 40 minutes or until chicken pieces are nice and brown and cooked through

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