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In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F. In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice.
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Step 1. Purée chiles, garlic, buttermilk, cilantro, mint, ginger, and salt in a blender until smooth. Place chicken in a large bowl, add buttermilk mixture, and toss to combine. Cover and chill.
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Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F. In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside. In a second bowl, add 3 eggs and lightly beat. In a third bowl add coconut flakes. Take chicken and douse in cornstarch mixture.
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Fry the Chicken: Carefully place the chicken pieces into the hot coconut oil, ensuring they are fully submerged. Fry them until they turn golden brown and reach an internal temperature of 165°F (74°C). Drain and Serve: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
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1. In a large mixing bowl, add 3/4 cup of mole verde and 1 can of coconut milk and whisk to combine. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or up to 4 hours.
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Heat olive or coconut oil in large skillet over medium-high heat until wisps of smoke appear. Gently place each chicken breast in the skillet, careful not to overcrowd it. Season the other side of each chicken breast while it cooks. Allow the chicken to sear for about 4 minutes per side.
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Place enough coconut oil into electric skillet to cover the bottom with at least 1/4 inch of oil, up to 1/2 inch, and heat skillet to 325 or 350 degrees, or until the coconut oil just starts to smoke. Depending upon your pan size, place a few to quite a few of the chicken pieces in the oil making sure not to crowd them too much.
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Put 2-3 inches of liquefied coconut oil in the skillet. The desired temperature must be around 375 degrees. In a medium-sized bowl, mix the coconut flour, parmesan cheese, salt, and pepper. In another bowl, add in the egg whites. Dip chicken strips into it. Then, coat the chicken strips with coconut flour mixture.
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Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours. While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl. Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs.
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Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. Heat the coconut oil in a large skillet over medium-high heat. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off.
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Marinate chicken pieces in buttermilk, covered, for 6-12 hours in the refrigerator. Preheat the oven to 350°F. Combine flour, salt, and pepper in a large bowl. Take chicken out of the buttermilk and coat each piece with the flour mixture. Put about 1-inch deep of coconut oil in a pan and fry the chicken for 4 minutes per side.
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Add 2 inches of coconut oil to a medium-sized, high-sided pot and attach a candy thermometer to the side. Heat the oil over medium-high heat until the oil reaches 300 degrees Fahrenheit. Lower the heat to medium and let the oil rise to 350 degrees Fahrenheit. Coconut oil. While the oil is heating, prepare the chicken.
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First, get out four wide, shallow bowls. In the first bowl, whisk together the flour, chili powder, salt, and pepper. In a second bowl, whisk together the eggs and water (or milk). Fill a third bowl with coconut flakes, and a fourth bowl with panko bread crumbs. Toss chicken tenders first in the flour, then in the egg wash, followed by the.
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Whisk together the eggs, milk, and hot sauce in one bowl. In a second shallow dish, mix the coconut, panko, and seasonings. Dip the chicken. One strip at a time, dip the chicken into the egg wash and then dredge the chicken in the coconut coating. Place the coated chicken strips onto a plate for now.
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Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper. Coat the chicken. Dredge each chicken strip in the coconut flour, dip in the egg (shake off any excess), and finally press/roll in the coconut flakes.