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Coconut Oil Fried Peanut Chicken with Thai Honey Butter | this absolutely addictive fried chicken is surprisingly healthy | theendlessmeal.com

Coconut Oil Fried Peanut Chicken with Thai Honey Butter

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Asian

Description

Fried Peanut Chicken might just be the very best chicken this world has ever seen. Seriously. It’s fried in healthy coconut oil, crunchy and delicious!


Scale

Ingredients

  • Coconut oil
  • 1 cup roasted peanuts
  • 1 cup panko (gluten-free breadcrumbs, if needed)
  • 1/2 cup flour (gluten-free, if needed)
  • 1 large egg
  • 4 chicken drumsticks
  • 4 bone-in chicken thighs (skin on or off, your choice)

For the Thai Honey Butter:

  • 1/2 cup honey
  • 1 tablespoon butter
  • 2 teaspoons soy sauce (gluten-free, if needed)
  • 2 teaspoons red curry paste
  • 1 teaspoon fish sauce
  • 1 teaspoon finely grated ginger
  • 1 garlic clove, very finely minced

Instructions

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Add 2 inches of coconut oil to a medium-sized, high-sided pot and attach a candy thermometer to the side. Heat the oil over medium-high heat until the oil reaches 300 degrees Fahrenheit. Lower the heat to medium and let oil rise to 350 degrees.
  3. While the oil is heating, prepare the chicken. Pulse the peanuts in your food processor until they are coarsely chopped. There will be some that are finely ground and other pieces that are coarse. Add the chopped peanuts to a large bowl, add the panko and mix together. Add the flour to a medium-sized bowl. Whisk the egg with a splash of water in another medium sized bowl.
  4. Keeping one hand for the wet ingredients (flour and peanuts) and the other for the dry (egg), dip the chicken first in the flour, second in the egg and third in the peanuts. Press the peanuts firmly into the chicken so that they stick. Once the chicken is coated, place it on the prepared baking sheet.
  5. Fry the chicken pieces in the hot oil a few pieces at a time, turning a few times, until they are brown and crispy, about 5 minutes. Keep the oil as close to 350 degrees as possible. If the oil temperature lowers, make sure to let it heat up before you add the next batch. Place the fried chicken on the same baking sheet.
  6. Once all of the chicken has been fried in the coconut oil, place it in the oven and let it bake for 20 minutes.
  7. While the chicken is baking, prepare the sweet Thai butter. Add all the ingredients to a small saucepan and bring it to a boil. Be careful as honey will boil up and spill over the pan. Whisk the honey as it boils for 1 minute then remove it from the heat.

A close up of garlic butter chicken and brussels sprouts in a pan.

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