I was never a big fan of fried chicken even before Paleo, but I enjoy messing around in the kitchen and finding things that work. I happened upon this recipe through research, imagination, and trial and error.
If you've every fried chicken before (with flour and breading) you know the whole ordeal.
I've substituted arrowroot flour for flour and pork rind dust for breading and used 80% sunflower oil and 20% olive oil for frying.
The result is a crispy crust and juicy chicken
If you notice the chicken tender in the back of that pic is a little dark, that was because I used coconut flour for the first batch. Taste similar to the arrowroot but slightly drier and lacking the golden color.
Steps: Using corn and vegetable fed free range chicken tenderloins, toss the chicken in arrowroot flour until completely covered. Coat the chicken with raw scrambled egg, also until completely covered. Finally take pork rind dust (fried pork skins and salt crushed to fine dust) and cover the chicken completely. Fry in 80% sunflower and 20% olive oil, completely submerged, until golden brown (Add more time for thicker cuts of chicken).