Crispy Fried Chicken
Photo: © Kathleen Finlay
This recipe might just replace your go-to fried chicken. It's just as delicious as the classic, but much healthier. You might have to take the skin off yourself, as most grocery stores don't sell skinless bone-in chicken pieces. Some paper towel and a pair of kitchen shears will make an easy job of it.

Serves 4


  • 2 pounds skinless, bone-in chicken drumsticks and thighs
  • 1 to 2 cups coconut oil

    For the dredge:
  • 1/2 cup cornstarch
  • 2 Tbsp. thyme leaves
  • 1 tsp. sea salt

    For the marinade:
  • 1 (14-ounce) can coconut milk
  • 3 Tbsp. soy sauce (gluten-free, if required)
  • 2 tsp. hot sauce
  • A few sprigs fresh thyme


    Make the dredge: In a medium bowl, stir together cornstarch, thyme and salt. Set aside 1/3 cup for second dredging.

    Make the marinade: In a large bowl, stir together coconut milk, soy sauce, hot sauce and thyme sprigs.

    Dredge chicken in cornstarch mixture in the bowl, coating thoroughly, then drop it into marinade. Discard dredge. Cover chicken and refrigerate for at least 2 hours, or up to 4 hours.

    Preheat oven to 375° F and line a baking sheet with parchment paper.

    Remove chicken from marinade (discard marinade). Dredge chicken in reserved cornstarch mixture. Let sit for about 10 minutes before frying. (Reserve remaining cornstarch mixture for testing oil.)

    In a deep, wide cast-iron pan or Dutch oven over medium-high heat, heat coconut oil until it reaches 325° on a deep-fat thermometer (a pinch of the dredge will bubble when you drop it in the oil). Turn heat down to medium.

    Working in batches so you don't crowd the pan, fry chicken pieces, turning once, until golden, about 6 minutes per side.

    Place chicken on baking sheet and bake until cooked through, about 15 minutes.

    Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.

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