Marinade:
- 1/4 cup soy sauce
- 1/4 cup coconut water vinegar
- 1/4 cup lemon juice
- 1/2 teaspoon ground black pepper
- 1/4 cup water
Chicken:
- 1 whole cut chicken
- 1/2 cup coconut flour
- 1/2 cup tapioca flour or cornstarch
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 2 eggs
- coconut oil*, for frying
Directions:
1 day or 1 hour in advance, whisk all marinade ingredients together and pour into a large Ziploc bag. Set aside.
Wash the chicken and pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.
Preheat the oven to 375 degrees F.
After the chicken has marinated, combine the coconut flour, tapioca flour, garlic salt, and ground black pepper in a small bowl. Beat the eggs and set aside.
Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.
In a large frying pan, heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.
Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35–45 minutes or until chicken is fully cooked.
Serve with steamed vegetables as a side dish.
*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy (all copyrights reserved).
