The humble fried chicken is made divine by using my newly found favorite frying flour: coconut flour. Some of you may see this picture of my dinner and claim FOUL! as there is no starch on the plate... but trust me, the batter on this chicken is so thick and satisfying that you will not want for a french fry or baked potato.
I once saw on a cooking show that the chef had poached the chicken first and then battered and fried it. After trying it once, I am sold on the idea that it is the best way to get perfectly cooked chicken on the inside that isn't overly dry. By using this method, you really only need to keep the chicken in the oil until the outside is slightly brown and crispy and you don't have to worry about underdone chicken. My favorite poaching liquid is chicken stock, a few fresh basil leaves and a tablespoon of garlic powder. The leftover stock is great to use more than once, or as a base for a soup. I love food that can be repurposed!!
The pairing of this light, fresh, acidic cucumber salad with the deep fried chicken allows me to feel slightly less guilty about indulging. This salad has just a few ingredients but needs to be prepared a few hours in advance for maximum flavor. As my husband was working quite late, this was a dinner I ate solo, which meant that I had enough leftover salad to throw on a bacon sandwich... again, less guilt on the bacon because of the lightness of the cucumbers :)
Cucumber Shallot Salad
Ingredients:
1 large cucumber
1 medium shallot
3 tablespoons apple cider vinegar
1 tablespoon regular white sugar
salt and pepper to taste
Method:
1) Slice the cucumber and the shallot very thinly. I use a mandolin as it is the easiest way to get an even slice on all the pieces.
2)Combine the sliced cucumber and shallot in a small mixing bowl with the vinegar and salt. Stir well and refrigerate for at least 2 hours, stirring occasionally.
3) Drain off the extra liquid and set aside. Add salt and pepper before serving.
Coconut Fried Chicken
Ingredients:
6 medium chicken tenders
3 tablespoons cornstarch
3 tablespoons coconut flour
2 tablespoons coconut flakes
1 egg, beaten
garlic powder, paprika, salt to taste (I used a few shakes of each)
oil for frying (canola tastes best to me!)
Method:
1) Poach the chicken in a poaching liquid made of chicken stock (or broth), a few fresh basil leaves, 1 tbsp of garlic powder. Properly poached chicken should be moist and pull apart easily with your finger or a fork, and the inside will be cooked all the way through.
2) Heat the frying oil over medium heat.
3) In a mixing bowl, combine cornstarch, coconut flour, coconut flakes, egg, garlic powder, paprika and salt. Stir with a spoon until you form a pasty, yellow dough.
4) Roll the chicken through the dough and press the dough onto the chicken, but not uniformly. The dough is quite thick and you want to be sure not to put too much on each piece!
5) When your oil is ready, drop the coated chicken in and keep a close eye. Since the chicken is already cooked, you only need to look for a nice golden brown color forming on the outside of the batter.
6) Drain on a paper towel. Serve immediately with the cucumber shallot salad! I like to add a little of the drain-off liquid from the cucumber shallot salad onto my chicken to add a little acidity to this very rich component. Enjoy!!
Cucumber Shallot Salad
Ingredients:
1 large cucumber
1 medium shallot
3 tablespoons apple cider vinegar
1 tablespoon regular white sugar
salt and pepper to taste
Method:
1) Slice the cucumber and the shallot very thinly. I use a mandolin as it is the easiest way to get an even slice on all the pieces.
2)Combine the sliced cucumber and shallot in a small mixing bowl with the vinegar and salt. Stir well and refrigerate for at least 2 hours, stirring occasionally.
3) Drain off the extra liquid and set aside. Add salt and pepper before serving.
Coconut Fried Chicken
Ingredients:
6 medium chicken tenders
3 tablespoons cornstarch
3 tablespoons coconut flour
2 tablespoons coconut flakes
1 egg, beaten
garlic powder, paprika, salt to taste (I used a few shakes of each)
oil for frying (canola tastes best to me!)
Method:
1) Poach the chicken in a poaching liquid made of chicken stock (or broth), a few fresh basil leaves, 1 tbsp of garlic powder. Properly poached chicken should be moist and pull apart easily with your finger or a fork, and the inside will be cooked all the way through.
2) Heat the frying oil over medium heat.
3) In a mixing bowl, combine cornstarch, coconut flour, coconut flakes, egg, garlic powder, paprika and salt. Stir with a spoon until you form a pasty, yellow dough.
4) Roll the chicken through the dough and press the dough onto the chicken, but not uniformly. The dough is quite thick and you want to be sure not to put too much on each piece!
6) Drain on a paper towel. Serve immediately with the cucumber shallot salad! I like to add a little of the drain-off liquid from the cucumber shallot salad onto my chicken to add a little acidity to this very rich component. Enjoy!!
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