I had this lunch at Bricolage in Park Slope months ago that I'm still thinking of. Five spice fried chicken. Yum. It was simple but so different. I was feeling for fried chicken this weekend and knew just the twist I wanted to add to my coconut oil, coconut flour fueled frying experiment.
I served this with a vientnamese inspired slaw that will be posted in a couple days. It was a crispy, crunchy meal.
Five Spice Fried Chicken
1/2 cup coconut flour
1/2 teaspoon five spice powder
1/2 teaspoon salt
1/4 teaspoon ground szechwan peppercorn
1.5 lb boneless, skinless chicken breast, cut into pieces
coconut oil, for frying, about 4 cups
Whisk coconut flour, five spice powder, salt and pepper together. Coat chicken pieces very well in mixture.
Add oil to pot and heat to 370 degrees. Add chicken. Work in batches. Fry until deep golden brown and crispy on outside. Internal temperature should be 165 degrees. Transfer to towel to drain.