Step 1

Prep and marinate the chicken. Cut the chicken breast into large chunks, and put it in a ziptop plastic bag. Pour the pickle juice into the bag. Let it marinate in the refrigerator for at least 2 hours. (I kept it in overnight). After it’s done marinating, pour the pickle juice out of the bag.

Step 2

Add the wet ingredients. In a small bowl, mix the beaten egg and coconut milk. Pour that into the bag and let it sit for about 10 minutes while you prepare the spice mix.

Step 3

Prep the dry ingredients. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder.

Step 4

Drain the wet ingredients. Open the bag and drain out as much egg / coconut milk as you can. It doesn’t have to be completely dry because you want something for the spice mix to stick to.

Step 5

Coat the chicken. Pour the spice mix into the bag, close the top, and really massage it into the chicken. This may take a minute or two but you want all the pieces to be evenly coated.

Step 6

Fry it up. In a large skillet over medium-high, heat a few tablespoons of coconut oil until the oil is very hot. Add a single layer of chicken (being careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it’s completely cooked through. It took me two batches to cook one pound of chicken.