Southern Fried Chicken from Paleo Eats


Have you been wanting to transition to a Paleo lifestyle, but you can’t imagine becoming a clean-eating, cross-fitting, liver popping health-nut? Do you want to eat healthy, but not be classified as the Paleo person, everywhere you go?

Not that there is anything wrong with being a liver-popping, cross-fitting, “Paleo” person. That is exactly who I am, in all my circles and I am totally happy with that.  But, I used to think that this was the only way to do Paleo and be healthy. Don’t judge. That was years ago. After close to 6 years of eating and living this way, I realize that there are many approaches to this lifestyle.

For some of us, it is hard to give up old favorites, like fried chicken or chocolate chip cookies. This is where my friend, Kelly Bejelly’s new cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You comes in. Kelly’s book makes Paleo eating easy, delicious and family friendly!

I want to emphasize the family friendly. This was another area that I didn’t understand for a long time. I started Paleo in my 20s, long before I had Indyanna. So, I ate this way before I was pregnant and this is how she’s eaten since birth. Talking to parents with older kids, I can see how hard this transition can be, when you remove favorite foods from the dinner table.

With Paleo Eats, you have tons of options for healthier versions of old favorites, plus new delicious meals. Dishes like Sweet and Sour Meatballs, Lamb Gyro Burgers, Cherry Toaster Pastries, and Caramel Apple Cinnamon Rolls will have your family, including your pickiest eaters, “eating out of your hand” in no time!

They will still be eating some of their old favorites with new Paleo recipes for Battered Onion Rings, Key Lime Pie, Ranch Dressing, and Fried Ice Cream! Kelly has worked hard to make sure that these recipes are simple to make. As a very busy mom herself, she gets it!

Click HERE to order Paleo Eats! 

Paleo Eats



Kelly was so nice to let me share a recipe from her Paleo Eats cookbook with you! This Paleo Southern Fried Chicken recipe tastes like the real deal. Your family will never know that you pulled a fast one on them!

Southern Fried Chicken

Prep time: 15 minutes, plus about 4 hours to marinate

Cook time: 40 minutes

Servings: 6


14½-ounce diced tomatoes, no added salt (I like this brand because it come in a glass jar)
1 tablespoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano leaves
1 teaspoon dried parsley leaves
2 pounds bone-in chicken pieces
4 cups bacon fat, coconut oil, or lard


1½ cups tapioca flour (find tapioca flour here)
1 teaspoon sea salt
1 teaspoon ground black pepper

  1. In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
  2. Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
  3. In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
  4. Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides.
  5. Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side, and the internal temperature reaches 160 degrees.
  6. Remove and set on a rack over a rimmed sheet pan.

*Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.


Paleo Beef Cheek Tacos with Paleo Tortillas

Paleo Beef Cheek Tacos with Paleo Tortillas

Before you are scared off by the “beef cheek” part, let me just tell you that it’s not scary and it doesn’t taste weird. It taste just like any other muscle meat. Beef Cheek is a tough and inexpensive cut of meat, that becomes tender and delicious when cooked low and slow. This makes a really tasty taco filling. If you can’t find beef cheek, then beef brisket is a great substitute in this recipe.

This recipe is from my cookbook, The Paleo Foodie. It’s a great recipe for an introduction into more adventurous eating. At least it will make you sound more adventurous, when you tell your friends that you served beef cheek for dinner. They don’t have to know that you just tossed it into your slow cooker and it tasted just like brisket.

I usually serve these as lettuce wraps, but my husband was craving a legit taco, so I used some Otto’s Cassava Flour and whipped up some Paleo tortillas within minutes.

Paleo Beef Cheek Tacos with Paleo Tortillas

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Beef Cheek Braised with Tomatoes


Beef cheeks, called joues de boeuf in French, are an inexpensive and often overlooked cut of meat. As a result of the extensive chewing cows do, they are one of the toughest cuts of meat on the cow. When cooked properly, the connective tissue softens and the meat melts in your mouth. The result is a tender and heavenly piece of meat.

2 to 3 lbs. beef cheeks
1 teaspoon sea salt
1⁄2 teaspoon pepper
1⁄2 teaspoon chili powder
2 tablespoons ghee (find grass-fed ghee here)
1 white onion, diced
6 cloves garlic, minced
2 tablespoons tomato paste (I like this brand because it’s organic and comes in a jar)
6 tomatoes, chopped, peeled and cored (make it yourself here or substitute one  jar of organic peeled tomatoes like these)
2 cups beef broth (find my recipe here)


  1. Rub beef cheeks with salt, pepper and chili powder on both sides.
  2. Heat a heavy-bottomed skillet over medium heat. Add ghee to hot pan. Once ghee is hot, add the beef cheeks and brown on both sides, about 3 minutes per side. Set aside.
  3. Add the onion to the pan and sauté until soft, about 5 minutes, then add garlic and sauté until fragrant, about 1 minute. Add tomato paste and tomatoes and scrape the pan with a wooden spoon to get up any brown bits.
  4. Place browned beef cheeks in the slow cooker. Pour the tomato-onion mixture and beef broth over it.
  5. Cook on low heat for 8 hours. Pull apart with two forks.

*Note: Steps 2 to 4 above really help elevate the flavors of the recipe, but if you are feeling really lazy, you can toss everything in the slow cooker and it will still turn out okay.



Paleo Tortillas

Paleo Tortillas

I came across this recipe for grain-free tortillas on the blog, Fork & Beans. Since, I had just received my sample bag of cassava flour from Otto’s, I made them immediately for my husband, since he’s always complaining about the sprouted corn tortillas that I buy for him from our local health food store. We thought the original recipe turned out great, but the tortillas were too small for us, so we played around with it and came up with this version.

I don’t know of a substitute for the Otto’s Cassava Flour. I’ve never worked with a grain-free flour that works like this. This is not the same as tapioca starch. Cassava flour is minimally processed. It’s the whole food, minus the peel, dried and ground. In most cases, it can be substituted 1:1 for wheat flour. The flavor is also very neutral.

I did use a nonstick skillet for this. However, a blog reader told me that she used a well seasoned cast-iron skillet and that also worked well.
Recipe Adapted from Fork & Beans.

1 cup Ottos Cassava Flour
1/2 teaspoon salt (find it here)
*2 teaspoons Flavor God Everything seasoning (or substitute individual spices below)
3 tablespoons olive or avocado oil
1/2 cup + 1 tablespoon warm water*Flavor God substitute: 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 teaspoon chili pepper, 1/4 teaspoon paprika, 1/4 teaspoon  black pepper, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil 1/8 teaspoon cumin, 1/8 teaspoon coriander
  1. In a large bowl, combine the flour, salt and flavorgod. Then add the oil and warm water. Stir to combine. Then use your hands to knead the dough until it is smooth.
  2. Divide the dough into 6 even balls. Set each ball in between 2 sheets of parchment paper and roll it out until they are thin.
  3. Next, heat a nonstick skillet (or a very well seasoned cast iron skillet) over medium-high heat.
  4. Once the skillet is nice and hot, place your tortilla in the skillet. Wait for bubbles to form, about 1 to 2 minutes. Then flip it and brown the other side.
  5. Don’t cook them too long or they won’t be bendy. They will be crispy like a tostada.
  6. Top with your favorite toppings and enjoy!

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