Southern-Style Baked Chicken Pieces

Editor
Who knew fried chicken could be healthy!?
Southern-Style Baked Chicken Pieces
The Beauty Chef

These scrumptious, finger-licking-good chicken pieces show you that you can incorporate fried chicken as part of a healthy diet! There are seldom, if ever, leftovers of these in our house, but when there are, they make a great cold lunch. Perfect served with creamy coleslaw. — Carla Oates, author of The Beauty Chef

4
Servings
1432
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 400-milliliter (1 2/3-cup) can coconut milk
  • 1/2 brown onion, coarsely grated
  • 12 chicken pieces (drumsticks, thighs and wings), skin on
  • Coconut oil, for frying

For the spice coating:

  • 1/2 Cup arrowroot
  • 1/4 Cup coconut flour
  • 1 1/2 Teaspoon onion powder
  • 1 1/2 Teaspoon garlic powder
  • 1 1/2 Teaspoon sweet paprika
  • 1 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon Himalayan salt
  • 1/4 Teaspoon freshly ground black pepper

For the lime mayonnaise:

  • 2 large egg yolks
  • Finely grated zest and juice of 1 unwaxed lime
  • 1 Teaspoon Dijon mustard
  • 1 Cup light-flavored extra-virgin olive oil
  • Himalayan salt and ground white pepper, to taste

Directions

Begin this recipe at least 4 hours ahead of time.

Preheat the oven to 200 degrees C (400 degrees F).

Combine the coconut milk and onion in a large zip-close bag.

Add the chicken to the coconut milk mixture and seal the bag.

Lay flat on a tray and refrigerate, turning once, for at least 4 hours or up to overnight.

To prepare the spice coating, combine all of the ingredients in a large zip-close bag.

Drain the chicken and place it, a few pieces at a time, in the coating mix, and shake to coat.

Place on a tray while you coat the remaining pieces.

Refrigerate, uncovered, for 30 minutes to dry out slightly.

Pour enough coconut oil in a large heavy-based frying pan to a depth of 2 centimeters (3/4 inch). Heat over medium–high heat.

 

Cook the chicken pieces in batches for 5–7 minutes, turning occasionally, until golden all over.

Take care as the chicken can cause the oil to spit. Transfer onto a baking tray (baking sheet) lined with kitchen paper to drain.

Discard the paper and spread the chicken out onto the tray.

Bake the chicken for 25–30 minutes, until crisp, golden brown, and cooked through.

For the spice coating:

To prepare the spice coating, combine all of the ingredients in a large zip-close bag.

For the lime mayonnaise:

Meanwhile, to prepare the mayonnaise, place the egg yolks, lime zest, juice, and mustard in a small food processor.

Blend to combine. With the motor running, gradually pour in the oil, in a thin, steady stream, until fully incorporated and thick and creamy.

Season with salt and pepper. Transfer into a small serving bowl.

Serve the chicken with lime mayonnaise for dipping.

Nutritional Facts

Total Fat
130g
100%
Sugar
2g
N/A
Saturated Fat
49g
100%
Cholesterol
293mg
98%
Protein
56g
100%
Carbs
15g
5%
Vitamin A
165µg
18%
Vitamin B12
1µg
16.6%
Vitamin B6
1mg
55%
Vitamin C
12mg
20%
Vitamin D
1µg
0.2%
Vitamin E
9mg
46%
Vitamin K
38µg
47%
Calcium
84mg
8%
Fiber
4g
17%
Folate (food)
99µg
N/A
Folate equivalent (total)
99µg
25%
Iron
7mg
41%
Magnesium
112mg
28%
Monounsaturated
59g
N/A
Niacin (B3)
19mg
97%
Phosphorus
557mg
80%
Polyunsaturated
15g
N/A
Potassium
895mg
26%
Riboflavin (B2)
0.4mg
23.5%
Sodium
1156mg
48%
Thiamin (B1)
0.2mg
16.7%
Trans
0.3g
N/A
Zinc
5mg
30%