Southern fried chicken: crisp, golden, and entirely yours to enjoy

Fried chicken belongs on this table, crisp coat and all. The crunch that usually comes from wheat flour and egg can be built from a coconut-milk dip and a tapioca coat instead, and a marinade built on herbs and salt gives it real flavor without a single nightshade. This is a project, not a weeknight throw-together, so save it for a day you have time and want a real treat.

The chicken itself is the nourishment here: a strong source of protein, which your body needs for repair, along with selenium and B vitamins. Selenium is involved in thyroid hormone conversion and antioxidant defense, which matters for many people managing autoimmunity. Use bone-in pieces and you get the most from the bird.

Source the chicken from a bird raised well, and use the whole animal where you can. There is something honest about taking the time to do this properly, brining, dipping, dredging, frying with care. When the pieces come out golden, plate them simply and look at them for a moment before you eat. The few seconds of presence are part of the meal.

Ingredients

Brine:

• 2 lb bone-in chicken pieces
• 1 tbsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp dried parsley
• Water to cover

Dip and coat:

• 1 cup full-fat coconut milk
• 1 1/2 cups tapioca flour
• 1 tsp sea salt

Frying:

• About 4 cups coconut oil (or bacon fat)

Method

In a large bowl or container, stir the salt, garlic powder, oregano, and parsley into enough water to cover the chicken. Submerge the chicken pieces and brine them in the refrigerator for 3 to 4 hours. This seasons and tenderizes the meat in place of the original tomato marinade. Drain the chicken, pat it dry, and let it rest at room temperature for 10 to 15 minutes before frying.

Pour the coconut milk into a shallow bowl. In a separate bowl or a bag, combine the tapioca flour and salt.

Heat the frying fat in a cast-iron skillet to about 325F and hold it steady there.

Working one piece at a time, dip the chicken into the coconut milk so it is fully wet, then dredge it in the tapioca flour to coat. The coconut milk gives the flour something to grip, which is what the egg normally does.

Fry the pieces until golden on both sides, roughly 10 to 15 minutes per side, turning once. Cook to an internal temperature of 165F. If a piece browns before it is cooked through, move it to a 350F oven for 8 to 10 minutes to finish.

Rest the chicken a few minutes on a rack before serving warm.

Air fryer variation

For a lighter version, skip the deep frying. Brine, dip in coconut milk, and dredge in the tapioca as above, then mist the coated pieces with a little oil. Air fry at about 380F for roughly 20 to 25 minutes, flipping halfway, until golden and cooked to 165F internal. Larger bone-in pieces will need the longer end of that range. The coat is less heavily crisp than deep-fried but holds well. These times and temperatures are a starting estimate and are flagged for kitchen testing.

*Adapted from acleanplate.com*