Yield: 4-6 servings

INGREDIENTS:

1 whole chicken, cut up OR 2 1/2 pounds thighs and/or legs
1 cup full fat coconut milk
2 tablespoons apple cider vinegar
1 teaspoon salt
3/4 cup potato starch
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
2 1/2 – 3 cups oil for frying (light olive, avocado or coconut)

DIRECTIONS:
 
  1. Place the chicken in a plastic bag or glass bowl.
  2. Combine the coconut milk, vinegar and salt.
  3. Pour over the chicken and refrigerate for at least one hour, and up to four.
  4. In a large bowl, combine the potato starch, salt, garlic powder, paprika, coriander and black pepper.
  5. After the chicken has marinated, drain it well and toss in the potato starch mixture.
  6. Heat large deep skillet over medium-high heat and add the oil.
  7. Once it reaches 310-320ºF, add  4 pieces of the chicken, or however many will fit in the pan without crowding.
  8. Fry for 10 minutes per side, or until cooked through (165ºF if you’re checking).
  9. Remove the cooked chicken to a sheet pan lined with a metal rack, or use paper towels if you prefer.
  10. Keep warm while frying the remaining chicken.
Serve with Latke Waffles, along with Apple Sauce and sour cream