Coconut-Chili Fried Chicken

fried chicken

One of my sons loves fried chicken. I mean, he could eat a whole bucket of it if I let him. But we haven’t visited a KFC in I don’t even know how long. I had yet to come up with a good fried chicken recipe that he approved, but last night, this one got a big thumbs up!

Recipe: Coconut-Chili Fried Chicken

~1.5 quarts coconut oil

3 lbs chicken drumsticks

2 cups almond flour

2 TBSP garlic salt

2 TBSP chili powder

1 can full-fat, unsweetened coconut milk

2 TBSP apple cider vinegar

1/4 to 1/3 cup water

1 egg

salt to sprinkle

Pour coconut oil into a large stock pot and heat over medium heat. Place thermometer in and heat until about 320 degrees. While that’s heating, in a large bowl, combine almond flour, garlic salt, and chili powder. In a separate bowl, mix together the coconut milk, cider vinegar and egg. Add into the dry ingredients and add a 1/4 cup water in. If the batter is still too thick (it should be pretty runny), add in a bit more water until the right consistency is achieved. It should be a tiny bit thicker than pancake batter.

Dip each drumstick into the batter and place directly into oil. Repeat until you have filled the pot with enough chicken, but they’re not crowded. Cook for about 25 minutes, until golden brown and crispy. Repeat with a 2nd batch if necessary (I had to do 3, but I had the kids eat in stages). Pull out with tongs or a frying ladle and place onto a plate covered with a paper towel. Immediately sprinkle with salt (and pepper, if desired). Serve promptly.

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Comments

  1. Heather says

    Love the recipe. Gonna try it. I will use coconut oil instead of olive oil because tropical oils have a higher heat stability than olive oil. Yumm!! :)

  2. Veronica says

    I made these and fried them in coconut oil, they were a big hit! My husband said it tasted like KFC but better. Kids loved it too. There were no left overs!

  3. Julie says

    Eons ago learned an OVEN fried chicken recipe that turns out deep or regular fried but easier. Melt 1 CUP butter, coconut oil… your choice in , in baking pan, jelly rolll, as needed for your amount chicken. Put in 400 F oven. Melt fat. Put chicken in pan skin side down, bake 30 min. turn skin side up, bake 30 min. more and done. Super tasty and super easy. Would work great with your seasonings.

  4. Mary Jo Hamilton says

    One question…I don’t like coconut or the taste of coconut at all…when you use shredded coconut, or coconut flour or oil(or coconut milk)to cook with, is there a “coconut” taste? I’ve avoided trying to cook with any kind of “coconut” due to fear of the taste. I hope you can answer my question. Thanks so much!

    • radlandon says

      Hi, Mary Jo! Refined coconut oil does not have the same coconut taste as unrefined. As for the coconut milk, sometimes you can taste it, depending on the recipe. In this particular recipe, I don’t notice the coconut taste too much, but if you really don’t like the taste, you may not like it! Sorry I’m not more help!

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