Coconut Flour Faux Fried Chickenoven Method Recipes

Steps:

• Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
• While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
• Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
• Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
• Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
• Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

Steps:

• In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
• About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
• In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
• In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
• Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
• Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
• Arrange the chicken pieces on a platter with the cilantro and lime wedges.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.