CTV Recipes
Search Recipes
Coconut Milk Battered Chicken
The swap version caters to those seeking dairy-free and gluten-free options without compromising taste. The classic version is made with buttermilk, which helps tenderize the chicken. Here, we use coconut milk instead, which still has the fat to give it a delicious flavour.
YIELDS
4
Ingredients
- 4 boneless chicken thighs or legs
- 2 cups rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder - divided
- 1 teaspoon salt - divided
- 1/2 teaspoon paprika - divided
- 1/2 teaspoon cayenne pepper - divided
- 1/2 teaspoon garlic powder – divided (*omit for fodmap)
- 1/2 teaspoon white pepper - divided
- 1 can full-fat coconut milk
Directions
- In a bowl, mix all seasonings. Divide into two.
- Mix half the seasonings in a bowl with the two cups of rice flour, one-quarter cup of cornstarch, and half a teaspoon of baking powder.
- Season the chicken with the other half of the seasoning mix.
- Cover each chicken thigh with a can of full-fat coconut milk, ensuring it’s well-coated.
- Coat the chicken thighs evenly with the flour mixture prepared in step two.
- Heat oil for deep frying to around 350°F (175°C).
- Carefully place the coated chicken thighs into the hot oil and fry until golden brown and cooked through.
- Once done, place them on a wire rack or paper towel to absorb excess oil.
- Enjoy your flavorful and crispy coconut milk-battered chicken thighs!
TIP: For Gluten and dairy-free sliders, use gluten-free Hamburger buns with/ coleslaw, Hot Maple sauce and Pickled Jalapenos.
TIP: For Gluten and dairy-free tacos, use Corn Tortillas with/ coleslaw, Hot Maple sauce and Pickled Onions.
TIP: For gluten-dairy Free Vegetarian Tacos/Sliders, Swap Chicken for Oyster Mushrooms
