Ingredients
2 lbs. chicken breast, skinless, organic, free-range
0.25 c. pickle juice, dill, jar, organic
1 egg, omega-3, cage-free, organic
2 tbs. coconut milk, unsweetened, full-fat, organic, canned
0.25 c. flour, tapioca, organic
1 tbs. paprika, organic
1 tsp. sea salt, unrefined and pure
1 tsp. black pepper, ground, organic
0.5 tsp. garlic powder, organic
1 dsh. cayenne pepper, powder, organic
0.5 c. coconut oil, raw, extra-virgin, organic
Directions
Cut chicken into 1-inch chunks. Place chunks in a plastic bag. Add pickle juice, and marinate in the refrigerator for an hour. Remove bag from fridge, and pour out excess pickle juice. Add beaten egg and coconut milk to the bag. Mix it all up, reseal the bag, and let sit for five minutes. Open bag, and pour out excess liquid. All of the chicken pieces should be wet at this point but not "swimming" in liquid. Combine all dry ingredients (tapioca starch, paprika, salt, pepper, garlic powder, and cayenne pepper) in a bowl. Add dry ingredients to the bag and mix everything together - shake, rub, knead, etc. Make sure all pieces are evenly coated. Heat coconut oil in a skillet over medium heat. Add chicken pieces to the skillet (in batches). Fry, flipping every few minutes, until golden brown (about 6-8 minutes per batch). After frying, drain the chicken on a paper-towel covered plate.
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