The Crispy SunButter Chicken recipe and the accompanying post are sponsored by SunButter®! All opinions and experiences are my own.
Crispy SunButter Chicken, breaded, fried to perfection, and drizzled with a hard-to-resist nut free sauce.
Sound good to you? This recipe is inspired by a dish - Peanut Butter Chicken - that pops up at Chinese buffets in the Midwest (I know, I know ... I typically only go to those kinds of restaurants when the in laws insist that's where they want to grab dinner with us).
Frankly, that PB chicken is dang good, so I decided to make my own paleo-friendly and nut free version at home. Heck yes, we're diving into one decadent recipe!
This gluten free peanut butter chicken is a great way to use chicken thighs for a flavorful weeknight meal, like GF Skillet Pizza Chicken Casserole or Gluten Free Kung Pao Chicken Thighs!
How to dredge chicken thighs
There are two ways to coat a food before frying it: battering or dredging. To make this Crispy SunButter Chicken recipe, you'll have to dredge and bread the chicken thighs before frying them.
To dredge chicken thighs, you're going to need two shallow bowls. One has the dredging liquid, and one holds the breading (crushed pork rinds).
Before we start dipping and breading, you've got a few options for this recipe.
First, you can use skin on or skinless chicken thighs. Heck, if you really want to, you could use chicken breasts instead of thighs. Either way, you'll want to pound down the chicken so the pieces are equal thickness and they fry evenly.
Next, you can either keep the thighs whole or cut them up into 2-inch pieces. I tried it both ways, and found it much easier to dredge and batter larger pieces. It didn't affect the overall taste much, either!
Once you've made those decisions about the chicken, pat 'em dry. Dip the thighs in the liquid dish, flipping to coat both sides, and let the extra liquid drip off before transferring to the pork rinds and quickly coating.
And you do want to be quick about coating with the pork rinds - they will get soggy fairly quickly, so don't let the wet chicken just hang out in there. Have the oil ready to go so it's easy to move them to start frying.
It sounds like a lot, but I guarantee it's much simpler than you think. Recipes like this might be a challenge for you, but you've got to push the bounds of your abilities to become a better cook, right? You've got this!
Save on SunButter
You just can't appreciate the full deliciousness of this recipe without some good sunflower seed butter on hand. You want the smoothest stuff possible, which is why you're going to want SunButter on hand.
After all, this is THE brand to choose for all your nut free, peanut butter alternative creations.
And since I'm working with SunButter, they've given me a special coupon to pass along to you.
Click here to download a printable coupon for $1 off
More SunButter Recipes
- SunButter Bacon Burgers
- SunButter Maca Smoothie
- Chicken Burgers with SunButter Satay Sauce
- Chocolate SunButter Mug Cakes
- Gluten Free SunButter Chocolate Chip Cookies
📖 Recipe
Crispy SunButter Chicken
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: fried
Description
This Crispy SunButter Chicken is coated with pork rinds, fried, and drizzled with an addicting SunButter sauce. Use chicken thighs or chicken breasts as you see fit!
Ingredients
For the chicken:
- 2 pounds boneless, skinless chicken thighs
- ½ cup full-fat coconut milk
- 1 egg
- 3 tablespoons No Sugar Added SunButter
- 1 one-oz bag of paleo-friendly pork rinds
- ¾ - 1 cup extra virgin olive oil or avocado oil
For the sauce:
- ½ cup No Sugar Added SunButter
- 3 tablespoons coconut aminos
- 3 tablespoons honey
- ¼ cup - ½ cup water
Instructions
- Pound the chicken thighs to uniform thickness. In a shallow bowl, whisk together the coconut milk, egg, and SunButter until smooth. Add the pork rinds to a food processor and pulse until crushed into a coarse flour. Transfer the crushed pork rinds to a second shallow bowl.
- Preheat the oil in a deep skillet over medium-high heat until just before it starts to smoke. Once the oil is heated, you can begin dredging the chicken. Dip each chicken thigh into the coconut milk mixture and let excess liquid drip off. Quickly transfer to the dry bowl and coat in pork rinds. Finally, gently add the breaded thigh to the skillet. Cook for about 4 minutes on each side, flipping with kitchen tongs. Remove to a plate to cool. Repeat with all chicken thighs.
- Meanwhile, whisk together SunButter, coconut aminos, and honey in a bowl for the sauce. Slowly add water, starting with ¼ cup and increasing to your tastes, mixing thoroughly until smooth.
- Serve each chicken thigh with cauliflower rice or white rice and drizzle generously with sauce.
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