Paleo Fried Chicken Lettuce Wraps (gluten free, dairy free, egg free, grain free)

Directions

• Marinate the chicken
• In a bowl, whisk together the coconut cream, lemon juice, and seasonings for the marinade. Add the chicken and toss to coat. Let sit at room temperature for 1 hour.
• Bread and fry the chicken
• Turn your oven to 375. In a large bowl, whisk together the breading ingredients. Put a skillet or frying pan on medium/medium-low heat with 1/2in of avocado oil in the bottom. Bring to frying temp - about 400.
• One at a time, remove the chicken thighs from the coconut milk. Let them drip or gently pat with a paper towel to reduce moisture content a little (but don't make them dry completely). Coat in the breading and fry for 3-4 minutes each side, until the breading is golden brown (chicken will not be cooked all the way). Fry in smaller batches so the pieces aren't touching otherwise it'll be a soggy mess.
• Place the chicken on a baking sheet with a cooling rack on it so air can circulate all around the chicken. Once the chicken has all been fried, put in the oven and cook until done.
• Prep and serve
• Assemble the lettuce wraps by laying down a cup of lettuce, then the slaw/cabbage, pickles, onions, sliced chicken, and sauce.