Paleo Party: Mamas Fried Chicken

• 1/2 cup full-fat coconut milk
• 1/2 cup homemade mayonnaise (or high-quality store-bought)
• 2 pastured eggs
• 1/2 cup tapioca flour
• 1/2 cup water chestnut flour
• 1/4 cup coconut flour
• 2 teaspoons sea salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Lard, avocado oil or preferred frying fat
• 1 whole organic chicken, cut into pieces (breast, thigh drumsticks, wings)

1. Preheat the oven to 350F (180C, or gas mark 4).
2. On a clean plate, whisk together the coconut milk, mayonnaise and eggs until combined well.
3. (Alternatively, you may omit the egg from the milk mixture, though the crust may have a more difficult time adhering.)
4. On another clean plate, mix together the three flours and seasonings.
5. Coat the bottom of a large, deep skillet (cast iron works well) with about 1/2 inch of cooking fat and preheat over medium-high heat.
6. Take one piece of chicken and coat it on both sides with the milk and egg mixture, then dredge it in the seasoned flour on both sides.
7. Shake off any excess but be sure to re-dredge any uncoated spots to create an even crust.
8. Repeat until all the chicken is coated.
9. Working in small batches so as not to overcrowd the skillet, fry the chicken for approximately 4-5 minutes per side, or until each side is nicely browned.
10. Once all the chicken pieces have been fried, lay them on a wire baking rack set on top of a baking pan and bake for another 20 minutes, or until the chicken is cooked through.
11. Remove from the oven and serve right away.

fullfat coconut milk, homemade mayonnaise, eggs, tapioca flour, water, coconut flour, salt, freshly cracked black pepper, onion powder, garlic, lard, chicken

Taken from www.foodrepublic.com/recipes/paleo-party-mamas-fried-chicken/ (may not work)