Paleo Coconut Fried Chicken

We made this recipe only because we wanted to enjoy the leftovers for a picnic! Cold fried chicken is total picnic food, don't you think? And a tangy vegetable salad, too (a specialty my grandfather use to make when harvesting his garden)! This was a tasty combo, and even better on the beach over looking the Golden Gate Bridge! :-)

Coconut Fried Chicken:

Skinless, boneless chicken thighs, about 12 pieces

1-2 C shredded, unsweetened coconut

1/3 C cocnut flour

1/4 C arrowroot powder

1 tsp. of each spice: sea salt, black ground pepper, garlic powder, onion powder, ground sage, dried thyme, and dried oregano

1 T paprika

1/4 C water

2 C unsweetened coconut milk

about 1/4 C coconut oil and/or olive oil

Preheat oven to 350 degrees. Mix coconut flakes, pepper and paprika on a plate and set aside. Combine coconut flour, arrowroot powder and remaining spices... mix well. Mix in water and slowly add coconut milk with a fork to make a smooth batter (you may not use all the coconut milk to a good batter-like consistency). One at a time, dip each chicken thigh into the batter and arrange on a tray. Really coat the pieces well, and try to use all the batter. Now, dredge chicken thighs in the shredded coconut mixture, and coat each piece well. Heat oil in a larger skillet over medium heat. When oil is hot (make sure oil is hot)... add chicken pieces, careful not to over-crowd the pan. Cook until golden brown on each side (about 2 minutes). Transfer chicken thighs to a baking dish. Place in a preheated 350 degree oven, and cook for about 10-15 minutes.

Tangy garden salad:

1 basket cherry tomatoes, sliced in half

1 red onion, diced

2 cucumbers, chopped

1 green bell pepper

2 T chopped fresh cilantro

1 T lemon juice

2 T balsamic vinegar

pinch sea salt

1 tsp. black pepper