1 cup gluten-free flour
2/3 cup coconut milk
1 teaspoon GF baking powder
2 cups flaked coconut
3 cups oil for frying
Sea salt and black pepper
Cut chicken into 6 equal portions.
Place 1/2 cup flour in a jumbo ziplock bag. Season generously with sea salt and black pepper. Add chicken, close ziplock. Shake a few times to fully coat. Remove from ziplock.
In a large bowl, combine egg, milk, 1/2 cup flour, and baking powder (add more flour is it's too runny). Season with sea salt and black pepper. Dip chicken, remove and roll in coconut flakes. Place on a lined baking sheet. Refrigerate for up to one hour.
Heat oil to 350 F in a large deep sided skillet or deep-fryer. Fry chicken in patches of 3 for approximately 6 to 8 minutes, turning over once until golden brown and cooked. Drain on paper towels.