1. In a large bowl, combine the chicken, salt, pepper, garlic powder, and paprika.
2. Using your hands, massage the spices into the chicken and be sure it’s well coated. Cover and refrigerate for at least 2 hours or overnight.

1. To prepare: Add the coconut flour to the seasoned chicken and toss well to coat.
2. Heat oil about 2 inches deep in a large, heavy bottomed pan (cast iron is ideal or use a deep fryer if you have one) to 375 degrees (F). Add chicken in batches. Don’t overcrowd the pan or it won’t get crisp. Cook for about 8 minutes per side, or until a rich, golden brown.
3. Test with a meat thermometer to ensure that the internal temperature of the meat reaches 165 degrees. If you don’t have one, cut into a piece and make sure the meat isn’t pink before serving.

To bake instead of fry:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top if you have one (this helps with airflow and browning).

2. Arrange the coated chicken pieces on the rack or baking sheet, leaving space between each piece.

3. Lightly spray or brush the chicken with oil to encourage browning.

4. Bake for 35–45 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

5. For extra browning, you can finish under the broiler for 1–2 minutes, watching closely to prevent burning.

Note: The baked version will be lighter and less crisp than frying, but still very flavorful.

Air Fryer Instructions (Optional)

To air fry instead of fry:

1. Preheat air fryer to 380°F.

2. Lightly spray the air fryer basket with oil.

3. Arrange the coated chicken in a single layer, leaving space between pieces. Work in batches if needed.

4. Lightly spray the tops of the chicken with oil.

5. Air fry for 18–22 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.

6. For darker color, increase the temperature to 400°F for the final 2–3 minutes if needed.

Air frying produces a crisp exterior, though it won’t fully replicate deep-fried texture.