Coconut Fried Chicken
- 1 pound boneless skinless chicken thighs
- 1 cup coconut oil
Coating mix:
- ½ cup small coconut flakes
- 1 cup bread crumbs
- 2 tablespoons parsley, dried or fresh
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ ground pepper
- 1 dash cayenne pepper
- 1 egg
- 1/2 cup yogurt, mixed with enough milk to make it runny
Wash chicken thighs and pat dry with paper towels. In a large bowl, mix all the dry ingredients together.
Beat yogurt and egg together. Coat chicken thighs in egg/yogurt mixture and coat with bread crumb mixture.
Heat the coconut oil in a large skillet and fry chicken until golden on both sides, takes about 15 minutes to cook fully. Drain on paper towels and serve immediately.
Recipe submitted by Pat, Holly, MI
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I noticed that soy sauce was the first ingredient for the marinade. I am not sure that you are aware of this or if perhaps this is a different
I am always looking for G/F recipes and items as my cousins 2 year old son has been diagnosed with Celiac Disease.
Thank You for the lovely recipe, I will send this to her with a note for using soy sauce substitue
M. Maltman
We generally do not use soy in our recipes. The ones we accept are the traditionally fermented products like soy sauce, which is traditionally fermented for over 6 months before consuming. We are all about "traditional" foods, and traditional soy products used for thousands of years in Asia are generally fermented. But one should always use an organic fermented soy sauce, as most of the soy crop in the U.S. today is genetically modified. You can substitute salt for the soy sauce if you don't want to use it, and just increase the other liquid ingredients to make up for it. It'll still turn out great. :)