Bread Crumb Coated Chicken

Instructions

Preheat the oven to 350ºF (177°C). Line a rimmed baking sheet with parchment paper. Have ready a wire rack and a paper towel-lined plate.

Working with one piece at a time, place the chicken in a large zip-top bag, or between two pieces of plastic wrap or wax paper, and pound until 1/4 inch (6 mm) thick. Place the chicken on a large platter and season well on both sides with salt and pepper.

In a medium shallow bowl, combine the cassava flour and arrowroot. In a separate medium shallow bowl, whisk together the eggs and coconut milk. Place the bread crumbs in a third medium shallow bowl. TESTER TIP: Leftover coconut milk can be frozen in ice cube trays and used for another recipe.

Fill a large, deep cast-iron skillet with coconut oil to a depth of 1 inch (25 mm). Attach a deep-fry thermometer to the side and heat the oil over medium heat to 350ºF (177°C).

Working with one piece of chicken at a time, dredge the chicken in the flour mixture, shaking off any excess, then dip them in the egg mixture, allowing any excess to drip off, and finally dredge in the bread crumbs, pressing to coat. Set the chicken on the wire rack while you coat the remaining pieces.

Working in batches, add the chicken to the oil and fry, gently moving the skillet in a circular motion on the burner, until the coating looks bubbly and starts to brown, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more.

Move the fried chicken to the paper towellined plate to drain and repeat with the remaining chicken, letting the oil return to temperature between batches.

When all of the chicken has been fried, move it to the prepared baking sheet, and bake until golden brown, and the internal temperature registers 165°F (74°C) on a thermometer, 10 to 15 minutes.

Serve the chicken garnished with lemon wedges.

Mains