Crispy Breaded Fried Chicken
If you’re looking for a taste of home with a "new home" feel, these Crispy Coconut Fried Chicken Strips are the perfect solution. Using coconut oil adds a subtle hint of tropical flavor to the crunchy, savory chicken strips you remember from back home.For a more budget-friendly option, you can use lard in place of the coconut oil. While it will give the chicken a slightly different flavor profile, it still delivers a satisfying, "cut the crap" meal that avoids the processed oils found in fast food.Pro Tip: You can easily substitute gluten-free flour in this recipe for a GF-friendly version that doesn't sacrifice any of the crunch!
Ingredients
Ingredients
- 2 Chicken Fillet (3.5 ounce each)
- 1 Small Onion
- 1/2 tsp Salt
- 1 cup Flour
- 1/2 tsp Black Pepper
- 1/2 tsp Rosemary
- 1 Clove Garlic
- 2 cup Coconut Oil
- 2 Eggs
Instructions
Preparation
- Add the coconut oil to the pan and heat on medium-high heat (approximately 6.5 setting).
- Chop the onion, and mince the garlic, and set aside.
- Crack the eggs into a bowl. Whisk them with a fork, until eggs are mixed.
- Slice the chicken into roughly 3/4 - inch strips.
- Measure the flour, salt, rosemary, and pepper on a plate, and mix with a fork.
- Place the pieces of chicken, one at a time, in the eggs and thoroughly coat.
- Take the egg coated chicken pieces, and roll them one at a time in the flour, until they are covered.
Cook
- When the oil in the pan is hot, place the coated chicken in the pan, leaving at least 1/2 inch space between pieces.
- Let the chicken cook in the oil for approximately three minutes and then flip.
- After you flip the chicken pieces, add the onions and garlic to the pan.
- After the second side of the chicken has cooked for three minutes, alternate sides by flipping every one to two minutes, until both sides are golden brown in color. Note: Do not forget to flip the chicken pieces regularly, or they will burn on the outside, and inside may be raw.
- When the chicken pieces are golden brown on both sides, remove the chicken from the pan and place it on a paper towel covered plate. Let the chicken pieces sit for a few minutes to allow the paper towel to absorb the excess grease.
- Plate the chicken with your favorite sides and serve. We recommend a slaw salad and piece of fruit. (Pictured: Mango Slaw Salad and a piece of watermelon.)
Notes
The nutrition information reflects 1/4 cup of white flour to account for the amount that actually adheres to the chicken (rather than the excess left on the plate). The calculations include 1 cup of coconut oil, though some oil will remain in the pan after frying.