Another day and yes, another recipe. You can blame Alia, since she was asking me for this particular one!
I have found that too much time watching the Food Network leads to some desire to innovate in the kitchen. A couple weekends ago, there was an episode of Diners, Drive-Ins and Dives that set off a craving for a comfort food of my youth — fried chicken. The tricky thing is (of course) replacing the white flour and still ending up with a good “breading”. I took some elements from a few different inspirations and came up with the following mix that I found pretty tasty. Just a slight warning that this is a little spicy, almost along the lines of the breading on oysters in a po’ boy sandwich.
You can make this with your choice of chicken, about two pounds worth. I chose to use boneless, skinless thighs, but you could easily substitute breast meat slices to make chicken fingers. Since this is fried, it bears saying that this is going to be calorically dense, so plan accordingly.
Approx. 2 lbs chicken
- 2 whole eggs
- (Optional) hot sauce to taste
- 1/3 cup coconut flour
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried chipotle pepper
- Add coconut oil to a cast iron pan to 1/4″ depth and begin to heat.
- Rinse and thoroughly pat dry your chicken.
- In a bowl, whisk together the egg wash ingredients until thoroughly mixed. Combine the flour mix ingredients in a separate bowl.
- Now begins the messy fun, dunk a piece in the egg wash and transfer to the flour bowl to cover completely and move to a separate dish. Repeat with the remaining chicken pieces.
- Pro tip: you can dunk a second time and roll it in the flour again to get a thicker coating, but I found this to be overkill.
- Flick a drop of water into the skillet and ensure it dances on the oil, which should tell you it is hot enough.
- Gently add the chicken into the oil and brown one side, about 15-20 minutes.
- Use tongs to flip chicken and then reduce heat. Cover pan tightly and cook another 30-40 minutes, or until tender. Remove cover for the last 10 minutes of cooking.
- Transfer the chicken to a plate covered with paper towels to allow the oil to drain before serving.
Serve hot, or reheat leftovers in the morning with some eggs!
- 5 Pullups
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