Gluten Free Dairy Free Fried Chicken

Our friend’s son requires a gluten free and dairy free diet. I wanted to create a fried chicken recipe that would be delicious and in line with his needs. The crust is thick and savory with a hint of sweetness from the cream of coconut. If you can’t have traditional fried chicken, this is next best thing!

Ingredients:
Vegetable Oil
2 1/2 pounds boneless skinless chicken thighs

For the batter:
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup ground flax seed
3/4 cup cornstarch
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 cup cream of coconut
2 eggs
1 cup of water

For the coating:
1/2 cup white pre-cooked corn meal
1/2 cup coconut flour

Add 2 to 3 inches of vegetable oil to a large frying pan or Dutch oven. Heat on the stovetop on medium heat. Isn’t that an exciting picture of oil?

In a medium bowl, add 1/4 cup coconut flour. So excited for fried chicken!

Add 1/4 cup of almond flour.

Add 1/4 cup of ground flax seed.

Add 3/4 cup of cornstarch and whisk until incorporated. Before and after pictures included at no extra cost.

Add 2 teaspoons of salt.

Add 1/2 teaspoon ground black pepper.

Add 1 teaspoon paprika.

Add 2 teaspoons of garlic powder. Can I get a high five for spices?

Add 1 cup of cream of coconut.

Add 2 teaspoons of onion powder. You are doing great! It’s almost time to get your hands dirty!

Add 2 large eggs.

Add one 1/2 cup of water and whisk mixture together. This is your batter.

In a separate bowl, add 1/2 cup white pre-cooked corn meal.

Take each thigh and dip into batter. It’s not like sticking your toe in the pool; you will want to baptize that bird with a full immersion.

Now add 1/2 cup coconut flour and mix. This will be your coating.

Next, dip each chicken thigh in the coating mixture. Do this step twice. In my mind I hear a line from the movie, Young Frankenstein, “Roll, roll, roll in the hay!” It’s ok if you don’t hear that too.

Place all of the batter dipped and coated chicken thighs onto parchment paper on a baking pan. Set aside for 10 minutes. This will keep your crust on the chicken when you fry it.
Take this time to contemplate how delicious your chicken is going to be; maybe you should write a poem about chicken thighs.

Turn the heat down to medium low on your oil.

Place chicken in the oil and fry for 5-6 minutes on each side. Everybody in the hot tub!

Check to make sure chicken has an internal temperature between 148 and 156 degrees Fahrenheit. That’s hot stuff!

Remove chicken from oil and allow excess oil to drain onto a plate lined with paper towels. Serve immediately and enjoy! Go ahead and get messy with it!