- 1 pound chicken breasts
- ½ cup unsweetened shredded coconut
- ¼ cup tapioca starch
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon chipotle powder
- 1 egg
- 1 tablespoon filtered water
- 14 ounces Fatworks Beef Tallow
- Sea salt & black pepper, to taste
Prep time: 15 minutes
Cook time: 20 minutes
Yields about 10 chicken strips
Buffalo Tallow, Lamb Tallow, Pure Tallow
Gluten Free, Keto, Paleo Friendly
Slice the chicken breasts into strips. Pat dry with a paper towel.
In a wide, shallow bowl, whisk together the shredded coconut, tapioca starch, coconut flour, baking powder, paprika, and chipotle powder.
In a second wide, shallow bowl, whisk together the egg and filtered water.
Heat the tallow in a 10-12” heavy-bottomed skillet over medium heat.
Bread the chicken by first dipping into the egg mix, allowing excess to drip off, and then dipping into the coconut mix. Pat the dry mix into the chicken well until fully coated on all sides.
Place the coated chicken into the hot tallow to fry. Cook until golden brown on both sides, about 3 minutes per side. Repeat with remaining chicken slices.
Move the cooked chicken strips onto a cooling rack set over paper towels to catch excess grease. Season generously with sea salt and black pepper. Enjoy immediately.