Coming from the Midwest, I grew up eating grandma’s famous fried chicken. Not healthy in any way but it was a comfort food for me. Fried chicken always reminds me of home. I would love to pass this on to my children but a much healthier version.
Cutting grains out of our diet has opened me up for a new love. Coconut. My love for coconut has grown exponentially over the past two years. One night I really wanted to make fried chicken like my grandmother would make, but since wheat flour was no longer apart of our diet, I had to find a new way. So a little experiment began to brew in the kitchen. The end result was phenomenal!!! A keeper for sure.
These are great with BBQ sauce or ginger pineapple sauce.
- 1½ lbs. Free Range Chicken Breast
- 2 cups Coconut Flakes (small flakes)
- 2 Tble Turmeric
- 2 Tble Cumin
- 2 Tble Coriander
- ½ tsp Mustard Seed Powder
- ½ tsp Ground Ginger
- ⅛ tsp Ground Fenugreek
- ⅛ tsp Ground Cinnamon
- ¼ tsp Himalayan Pink Salt
- *for a kicked up blend
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper
- 1 Egg
- Coconut oil
- Rinse, pat dry with towel and cut the chicken into bite size pieces. About 1½ inches for each piece.
- Heat coconut oil in a small cast iron skillet over med to med-low heat. Fill the small skillet with enough oil to half way cover the chicken.
- In a bowl mix together coconut flakes and spices. Set aside.
- In a small bowl beat the egg.
- When the oil in the skillet sizzles, pops and crackles when a tiny drop of water hit it then its ready. (350 degrees F)
- Dip a few pieces of chicken into the egg then into the coconut. Make sure the chicken in completely covered.
- Fry in the oil till golden brown on both sides. If the chicken is cut too large it will take longer for the middle to cook.
- Place cooked chicken on a towel to absorb any excess oil.