Live Real. Eat Real.

Coconut Fried Chicken with Spicy Peach Dipping Sauce

I’ve been pondering this recipe for quite some time.  Back in the good old SAD days, on the rare occasion we’d go to some place like Red Lobster, I almost always got the coconut shrimp.  There was just something about it, dipped in that super-sweet sauce.  Of course, such sauces are now a thing of the past and recently I’ve become quite leery of shrimp; the vast majority of it available in the United States is farmed, much of it imported from Asia, Indonesia and South America.  Many of these farms are the aquatic version of CAFO feedlots – the conditions in which the shrimp are raised is simply awful, and while the thought of mistreated shrimp doesn’t engender the same kind of pathos that mistreated cows do (at least for me), there’s the issue of MY health if I eat them.  And wild-caught shrimp can be just gawd-awfully expensive.

The logical solution was, of course, to use boneless, skinless chicken breasts.  I mean, who’s ever heard of coconut fried beef or coconut fried pork?  I mean, I’m sure it can be done, and probably quite deliciously, but you get my point.

The chicken itself was not a problem, but it took me awhile to figure out what to do about the sauce.  The last of the summer peaches sitting on my counter and on the verge of becoming overripe were the answer to that, and the dipping sauce that resulted was marvelously fruity without being cloyingly sweet, with a nice kick from the red pepper flakes.  Even The Young One ate this dish, and he’s not crazy about coconut, and has something of an aversion to any sauce with his chicken strips that’s not barbecue sauce.

Note:  Frozen peaches can be substituted for fresh, if needed, and the sauce can be made a day in advance and refrigerated.

Coconut Fried Chicken

Coconut Fried Chicken with Spicy Peach Dipping Sauce

serves 4 to 6

3 boneless, skinless chicken breasts, cut into strips
2 large eggs
1/2 cup water
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 1/2 cups almond flour
1 cup unsweetened shredded coconut
1 1/2 teaspoon kosher or sea salt
1 cup lard

Dipping Sauce:
2 peaches, peeled, pitted and coarsely chopped
2 tablespoons raw honey
1 teaspoon apple cider vinegar
1/2 teaspoon red pepper flakes, or to taste

In a blender or food processor, puree the peaches until smooth. Transfer the puree to a 1-quart saucepan; add the honey and vinegar. Simmer for 5 minutes, then stir in the red pepper flakes. Transfer to a small bowl and set aside.

Combine the eggs, water, basil, oregano and pepper in a medium mixing bowl; whisk until well blended. In a separate, larger bowl, mix together the almond flour, coconut and salt.

Heat the lard in a large, heavy skillet over medium-high heat until it is almost smoking. Working in batches, dip the chicken strips into the egg mixture, then transfer to the coconut mixture. Coat each strip lightly but evenly with the coconut/almond flour mixture, then place in the skillet.

Fry the strips until browned and cooked through, about 2 to 3 minutes each side. Remove to a plate lined with paper towels until all strips have been cooked.

Serve immediately with the peach dipping sauce.

Printable version (requires Adobe Reader)


12 comments

Be says:

I can’t believe you made this when I was out of town! :(

Lisa says:

What a great idea!

Michele says:

My family isn’t big on coconut but they might eat this. I’ll just content myself with licking the bowl that I made the sauce in.

Yum! I think I’ll take out the coconut but these would be a great alternative to Sprite’s requests for chicken nuggets!

Yum! I’m out of control lately, how about you? : )

MamaBadger says:

Holy krappe those sound good. Show me Sunday afternoon lunch!

Both hubby and I LOVE coconuts, so this is yet ANOTHER I’m going to have to try!! YUM! :)

Jen says:

Can you please tell me if this would freeze well after being made? I’m thinking it would be a great summer meal to freeze and bring out when my MIL is in town watching my son.
Thanks!

[...] Coconut Fried Chicken with Spicy Peach Sauce [...]

[...] Coconut Fried Chicken w/Spicy Peach Sauce** [...]

Jennifer says:

is this a freezable recipe and if so how :) thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 





From the blog

  • The Cat Cake – and a Steak, Too

    Hello, hello, hello. I was gone all last week, and this is why: Presenting The Cat Cake, jewel-tone cascading blossoms and all. It’s 6″, …


  • Curried Lamb and Quinoa Stuffed Acorn Squash

    Well, it is now officially autumn. Weather-wise, it came early this year up here in northeast Ohio; the trees are already turning, which usually …


  • Sheldon

    Suzanne over at 24 At Heart is getting a Newfoundland puppy in a few weeks, and is asking for name suggestions.  If you think …




Archives