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Crunchy Coconut Chicken, THM S

Ingredients

  • 8 skinless boneless chicken thighs
  • 1 cup canned coconut milk
  • 3 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • Flour Coating:
  • 1 cup THM oat fiber
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon mineral salt
  • 1/2 teaspoon black pepper
  • 3 eggs
  • Breading:
  • 1 1/2 cups fine unsweetened coconut
  • 1 1/3 cups brown rice crisps
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • coconut oil for frying
  • Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2-3 tablespoon hot sauce
  • 2 tablespoons THM Gentle Sweet
  • 1/4 teaspoon granulated garlic

Instructions

  1. Preparing the chicken: Place the chicken thighs in a shallow bowl. Combine the coconut milk, lemon juice, and soy sauce together. Pour over the chicken. Allow it to marinate 1 hour.
  2. Breading the chicken: in a shallow bowl combine oat fiber, baking powder, mineral salt, and black pepper. Set aside. Beat eggs to blend. Pour into a second shallow bowl. In a blender jar, combine fine unsweetened coconut, brown rice crisps, granulated garlic, and black pepper. Blend for a few seconds at a time until the crisps are coarsely chopped. Dip chicken pieces in the oat fiber mixture, than into the beaten eggs. Allow the excess eggs to drip off. Coat in the coconut mixture. Lay on a parchment paper covered baking sheet.
  3. Frying/baking: Melt the coconut oil in a frying pan. Fry each breaded chicken thigh until brown on each side. Lay on a baking sheet. Bake for 25-30 minutes.
  4. Dipping Sauce: Mix the mayonnaise, hot sauce, THM Gentle Sweet, and granulated garlic. Serve the sauce with the chicken. 8 serving