Coconut Oil Fried Peanut Chicken with Thai Honey Butter
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!
Ingredients
- Coconut oil, for frying
- 1 cup roasted peanuts
- 1 cup panko, gluten-free if needed
- ½ cup flour, gluten-free if needed
- 1 large egg
- 4 chicken drumsticks
- 4 bone-in chicken thighs, skin on or off, your choice
Thai Honey Butter
- ½ 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 clove garlic, finely minced
Instructions
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- 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.
- 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.1 cup roasted peanuts, 1 cup panko, ½ cup flour, 1 large egg
- Keeping one hand for the dry ingredients (flour and peanuts) and the other for the wet (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.4 chicken drumsticks, 4 bone-in chicken thighs
- 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.
- Once all of the chicken has been fried in the coconut oil, place it in the oven and let it bake for 20 minutes.
- 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.½ cup honey, 1 tablespoon butter, 2 teaspoons soy sauce, 2 teaspoons red curry paste, 1 teaspoon fish sauce, 1 teaspoon finely grated ginger, 1 clove garlic
Serving: 1 piece of chicken, Calories: 432kcal, Carbohydrates: 32g, Protein: 25g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 384mg, Potassium: 401mg, Fiber: 2g, Sugar: 18g, Vitamin A: 304IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 2mg