Coconut Fried Chicken (Gluten Free!)
I was hoping to get a new DIY tutorial upload for my second channel done today but as things turned out it just wasn’t possible for me to film anything I would be pleased with in time, so instead today I’m going to share with you one of the few things I’m semi decent at cooking.
A lot of you asked me what I do with the left over coconut in my
Well, it’s not all of it because I’d have to eat an insane amount of chicken per week to use up all the leftover cocunut, but this is what I used some of it for.
I quit eating wheat all together a few months ago apart from the occassional treat at Yo Suishi, (the chicken katsu…soooo good!) and I’ve replaced it mostly by eating tones of coconut, seeds and nuts.
I’m quite honestly one of the worst cooks in the world, but this is one meal I actually make quite well
Now I’m not a meatsurements type person, as silly as it sounds I pathologically avoid anything to do with numbers. They stress me the hell out and I refuse to deal with them unless I absolutely have to. Not to mention I prefer just winging things in general, so forgive me if the meaturements for the ingredients are a little bit non-specific.
First things first, cut up the chicken into small pieces. The smaller the more crunchy they’ll be and the more coconut-y they’ll taste, then taken your egg and mix it with mixed herbs and a little salt. If you want to add a few spices or pepper to that go ahead.
Ingredients: Chicken, Egg, Mixed Herbs, Salt, Desiccated Coconut, Coconut Oil (or butter/oil if you prefer)
Dip your chicken slices in the egg yolk, make sure the yolk has covered all of it before moving it into your bowl with the desiccated coconut and rolling it around till the coconut covers the chicken like a fluffy coat.
The next part depends on your personal preference. Some people like to use sunflower oil for things like breaded chicken, some people like butter and some people like things like coconut butter.
I personally like a mixture 2/3 coconut butter and 1/3 butter
Which ever you prefer, pop that in your frying pan and wait for the butter/oil to heat up before putting the chicken in and letting it cook. I like to heat up the oil on a low setting (1 or 2, normally 1) and let it slow cook. I find the food tastes nicer that way but again, personal preference.
I like to let it cook for roughly 15 minutes on either side before flipping it over. And that’s pretty much it! Gluten-free, dairy free if you don’t use butter, plus it’s really easy to make and utterly delicious!
