1 whole chicken
1 cup plain greek yogurt
1 cup parmesan cheese
1 cup unbleached all purpose white flour
3 cups coconut oil
Salt and black pepper
Clean and cut chicken into 8 pieces. Marinade in yogurt, season with salt and pepper (to liking), cover and refrigerate overnight. Take chicken out 10 to 15 minutes before cooking.
Combine flour and parmesan cheese. Dredge chicken fully in the flour mixture and shake of access. Sprinkle with more salt and pepper (to liking) and set aside.
Using a cast iron skillet or similar (enough to hold 8 pieces), melt coconut oil on low heat. When it melts, bring temperature of the oil to approximately 325 degrees. Maintain this temperature and not allow it to go over (make sure not to let it boil).
Place chicken skin side down into the pan. Cook chicken until golden brown on each side (about 10 minutes). Drain chicken on a wire rack over a sheet pan for about 10 minutes before serving hot with the bechamel and vegetables of choice.
2 1/2 cups milk
3 tablespoons butter
2 tablespoons unbleached white flour
1/2 teaspoon nutmeg
2 tablespoons Pesto
1/4 cup freshly grated parmesan cheese
Sea salt and black pepper
In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto, parmesan, and nutmeg. Season with salt and black pepper to taste. Drizzle desired amount over the chicken or serve along side for dipping.
Preheat oven to 400 F.
Arrange chicken in a single layer in a prepared baking sheet. Bake for 30 to 40 minutes or until golden, crispy, and cooked through (turn chicken over halfway during cooking).
Remove from oven and enjoy hot with vegetables of your choice.