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
2 TBSP apple cider vinegar
1/4 to 1/3 cup water
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.
Pat the chicken dry, then 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.