1/2 c vegetable oil, or more, as needed (Coconut oil could also be used)
2-3 c buttermilk
3/4 c coconut flour
1/2 c cornstarch
2 large eggs
1 tbsp Silver Spring Thai Chili Ketchup
1/4 tsp salt
1/8 tsp pepper
Kosher salt and black pepper, to taste
1 pound boneless, skinless chicken breasts
1 cup Panko (Japanese bread crumbs)
1 Bunch Cilantro
Silver Spring Thai Chili Ketchup
Silver Spring Sriracha Sauce
In a skillet, heat the oil over medium-high heat.
Remove fat from chicken and cut into 1/2 inch cubes.
In a small bowl, whisk the eggs together. Set aside.
Whisk together in a large bowl the buttermilk, flour, cornstarch, eggs, and Thai Chili Ketchup, salt and pepper. You may need to add more buttermilk to thin out the mixture. (You want to be able to dip the chicken cubes in, to coat).
Pour the Panko bread crumbs into a shallow dish.
Take a few of the chicken cubes and dip into the buttermilk mixture, then transfer to the Panko and roll and press to coat.
Place the chicken one at a time into the oil. Let cook for 3-4 minutes until golden brown on all sides.
Place the cooked chicken on a plate lined with a paper towel.
Continue the steps until all the chicken is cooked.
Rough chop the cilantro. Sprinkle some on top of the cooked chicken.
Serve with Silver Spring Thai Chili Ketchup and Silver Spring Sriracha Sauce.
Recipe courtesy: Silver Spring Foods, Inc. (Recipe has been modified from www.damndelicious.net)