Thursday, November 8, 2012

Crispy Coconut Chicken (gluten-free)

1 whole chicken, deboned
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.

Serve warm.

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