Total Time: 60 minutes
Serving Size: 4
8-16 Ounces of Coconut Oil for Deep Frying (Depending on batch and pan size)
1 Cup of Almond or Coconut Flour
2 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 Cup of Almond Milk, Coconut Milk or Organic Half and Half (Match with
3 Organic Boneless Chicken Breasts cut into 1/2 strips or chunks
1/4 cup of hot sauce or low sugar barbecue sauce
3 Tbsp of organic Butter
Heat oil in a deep-fryer or large saucepan to 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, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small saucepan. Melt the butter into the sauce on low heat and stir. Put cooked chicken into the covered bowl and pour over the hot sauce mix or BBQ and shake, gently, to coat.
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.