These turned out AWESOME!!!!!!! Huge hit in our house. Elijah and Chip could not get enough and I have to admit that I popped a few extra in my mouth as I put the few leftovers in the fridge! They went great with my dairy free mashed potatoes and I can see this meal becoming a staple in our house as a yummy and pretty healthy treat!
Ingredients:
2 1/2 lbs boneless, skinless chicken breasts
1/2 cup dill pickle juice
2 egg, mixed
2 tbsp coconut milk (or whatever milk you prefer)
1/3 cup tapioca starch (potato or arrowroot starch okay)
1 1/2 tbsp paprika
1 1/2 tsp each salt and black pepper
1 tsp garlic powder
1 dash ground cayenne pepper
1/2 – 1 cup lard or coconut oil for frying
Directions:
1. cut up your chicken into 1″ chunks. Place the chicken chunks in a ziplog bag and add the pickle juice; marinate in the fridge for an hour.
2.After an hour, open the bag and pour out any excess pickle juice. It doesn’t have to be perfectly drained, just not totally juicy. Add the egg (mix it first) and the milk, and mix together, then let sit for five minutes. Again, open the bag and pour out the excess liquid, if there is any.
3. Prep your dry ingredients by stirring them all together.
4. Add the dry ingredients and mix them together in the bag, by a combination of shaking, rubbing, and pleading. It’ll take a few minutes, so this is a good time to warm up your skillet of lard/oil on medium heat.
5. Fry your chicken pieces, flipping every few minutes, until nice and golden brown. It should take about six to eight minutes per batch. Don’t overcrowd the skillet; it took me four batches to cook all of chicken. Drain the chicken pieces on paper towels as you cook the others, and keep them warm in the oven at 170 degrees.
No comments:
Post a Comment