Total Time: 60 minutes
Serving Size: 4
8-16 Ounces of Coconut Oil for Deep Frying (Depending on batch and pan size)
1/2 Cup of Almond + 1/2 cup Coconut Flour (OR 1/3 cup almond flour + 1/3 cup coconut flour + 1/3 cup organic gluten free flour)
1 Tsp of Real Sea Salt (Himalayan or Celtic)
1/2 Tsp of Ground Black Pepper
1/2 Tsp Cayenne Pepper
1/4 Tsp Garlic Powder
1/2 Tsp Paprika
2 Organic Eggs
1/2 Cup of Almond Milk, Coconut Milk or Organic Half and Half (Match with flour used)
3 Organic Boneless Chicken Breasts cut into 1/2 strips or chunks
1/2 – 1 cup of buffalo sauce or low sugar barbecue sauce (note: we love Primal Kitchen brand)
Heat oil in a deep-fryer or large saucepan to approximately 375 degrees F (190 degrees C). Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Refrigerate or freeze breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, flipping half way through, approximately 8 minutes a batch.
Remove from the oil and allow the “fried wings” to cool a bit. Put the fried chicken into a covered bowl (however many sauces you use is how many bowls you will use) and pour over the buffalo sauce or BBQ sauce and toss, gently, to coat. Bake at 400 degrees F for approximately 12 minutes or until cooked through and crispy.
Dips to use could be the hot sauce mix, BBQ sauce, Honey Mustard, Dijon Mustard, or an oil-free ranch such as our homemade ranch recipe.
