Challenge Approved
Serves: 4
Ingredients:
8-16 oz. 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 nut milk with flour used)
3 organic boneless chicken breasts cut into 1/2 strips or chunks
Sauce:
1/4 cup of hot sauce or low sugar barbecue sauce
3 tbsp. of organic butter
Directions:
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 the 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.