AIP crispy lemon chicken - starch-dredged pan-fried chicken with honey-lemon finish

A dredge of tapioca starch is not flour, and the first time you try it the coating looks too thin to ever turn crisp. It does. Fried hot and left alone in the pan instead of stirred, it turns gold and shatters almost exactly the way flour used to, and that is worth knowing on a night you want something with real crunch.

The gelatin whisked into the glaze is a small echo of what bone broth does for the gut lining, and the chicken thighs are a steady source of protein for a body busy repairing tissue on top of everything else it is doing. It tastes like something you actually want to eat, crisp, bright, and a little indulgent for a Tuesday.

Scatter the green onion over the top before it ever hits the table, and let yourself register that you have crispy food again. Some nights that is the whole win.

Ingredients

• 4 boneless, skinless chicken thighs (or 2 breasts), cut into bite-sized pieces
• 1 teaspoon sea salt
• 1/4 cup tapioca or arrowroot starch
• 1/4 cup coconut or avocado oil
• 1/4 cup water
• 1 teaspoon arrowroot powder
• 1 teaspoon gelatin powder
• 2 green onions, thinly sliced
• 1 lemon, zested and juiced
• 1 tablespoon honey

AIP note: Core AIP and elimination-compliant as written. The source lists optional wasabi powder; it is omitted here, since most commercial wasabi powder carries mustard and seed-based fillers that are not Core AIP.

Method

Pat the chicken pieces dry and toss them with the sea salt. Put the tapioca or arrowroot starch in a bowl and dredge the chicken so every piece is lightly coated, shaking off the excess.

Heat the coconut or avocado oil in a skillet over medium-high until it shimmers. Fry the chicken in a single layer, working in batches so the pan is not crowded, until each piece is golden and crisp on all sides and cooked through, about 6 to 8 minutes per batch. Move the cooked chicken to a plate.

While the chicken fries, make the sauce. In a small bowl, whisk the water with the arrowroot powder and the gelatin powder until smooth. Warm it in a small pan over low heat with the lemon juice, lemon zest, and honey, stirring until it thickens into a light glaze.

Toss the crisp chicken in the glaze just before serving, or drizzle it over the top so the coating stays crunchy. Scatter the sliced green onion over everything.

Air fryer variation

Dredge the chicken in starch, then mist or toss the pieces lightly with the oil. Air fry at 400 F for about 12 minutes, shaking the basket halfway, until golden and cooked through. Finish with the warm honey-lemon glaze and the green onion the same way.

*Adapted from autoimmunewellness.com*