- 1 lb. Boneless Chicken (skin on or off), chopped into bite size pieces
- 1 cup Garbanzo flour
- 2 eggs (or alternatively, 1 egg and 1/2 cup buttermilk)
- 1-2 cups coconut oil
- 1/2 teaspoon sea salt
- 1/2 tsp Dried Oregano (optional)
- 1/2 tsp Dried Thyme (optional)
- 1 tsp Pluck seasoning
- Place a wire rack on a baking tray.
- Whisk eggs together in a small bowl (or whisk buttermilk and egg). Add the chicken pieces and allow to soak for a minute or two.
- In a separate bowl, add the flour and seasonings. Mix until blended.
- Dip chicken pieces in the four, coating well. Ensure the flour coats the entire piece of chicken. If you want a thicker coat of batter, repeat the dredging process of egg to flour mix.
- In a small pot, add the coconut oil and heat until hot but not smoking. Add the battered chicken a few pieces at a time. The oil should cover the chicken fully or minimum half. If not fully covered, you’ll need to brown each side a minute or two at a time.
- Using tongs, remove the fried chicken from the pot and place on the wired tray. If the chicken was not fully cooked during the frying process, you can place the tray/pan with the chicken on it into a 400º F oven to cook further.
- Add your favorite sauce and enjoy!
This recipe was provided by James Barry. James is the founder of Pluck, which produces blends of spices, herbs, and 100% grass fed organ meats. Before starting Pluck, James worked as a chef cooking for celebrities, musicians, and billionaires. After becoming a father, he decided dive deeper and explore functional food. Pluck allows people to get nutrient dense foods by simply sprinkling it on their regular foods in places of salt and pepper.