Not the most appetizing picture….I know! I just had to show it because it took me FOREVER to carve this much chicken off of the 40 pound BLOCK of chicken I got from the freezer. When I brought home the 40 pound box of chicken breast about 2 months ago, I had to run out the door and didn’t have time to separate them into serving sizes. I asked my husband to put them in the (outside) fridge for me, he thought I said outside freezer. Needless to say it’s been sitting there ever since, wasn’t quite sure what to do with it after it was frozen into a 40 pound brick? When I finally opened it, I was happily surprised to see that there were 4 separate bags. So we hammered them apart and I as able to get out 1 block. We ate chicken A LOT that week.
My next plan will be to pressure cook, can the rest. GREAT for food storage!
This is cornstarch, not white flour.
The rest of the ingredients are mixed into a batter.
Coconut oil is the absolute BEST for deep frying. It handles the heat VERY well, and the taste can’t compare to anything else I have tried! French fries, donuts, empanadas, you name it, all taste better in coconut oil.
I will be posting pictures, and recipes for Chilean Empanada’s later!!
My kids LOVED these, yours will too!
4-5 boneless, skinless chicken breasts
½ cup cornstarch
1 large egg
¾ cup cold water
¾ cup fresh-ground whole wheat flour
1 tsp sea salt
¼ tsp black pepper
½ tsp paprika
1 tsp garlic powder
1 tsp onion powder
Coconut oil for frying
In a medium sized bowl beat the egg then add the water. Stir in the flour, and spices. Set aside. Place the cornstarch on a plate. Cut the chicken into about ½ inch pieces. Heat the coconut oil about 1 inch deep in a cast iron skillet to about 360°-370°F.
Dredge the chicken in the cornstarch. Then roll in the batter. Place in batches in the oil to cook. Cook on each side for about 3-4 minutes or until browned. Remove to paper towels.