Add the coconut milk or buttermilk to a large bowl or plastic bag.
Add spices and chicken.
Marinade for at least an hour, up to overnight.
Note: This can stay at room temp for a few hours, if you plan on marinating it longer put it in the fridge.
Fry the Bacon
Cut up the bacon in ½ inch pieces and fry on medium-low heat. Cook it slow so that it doesn't burn.
It usually takes 3-4 batches to get this all done.
Reserve the grease for frying the chicken.
Store cooked bacon in the fridge until ready to use.
Prep all your bowl fixin's for the week
Use this step to think about the core veggies that will go into your Beast Bowls this week. Prep enough to get you through. This step usually takes me about 30 - 45 minutes, but that is prepping for the whole week for a family of 4.
Paleo Ranch
Add egg yolk, lemon juice and salt to a large bowl. This gives you room to whisk.
Using a large whisk, whisk until the yolk is a light color.
Add a small amount of oil (maybe ½ tsp) and whisk to start emulsion.
Continue to add oil slowly while continually whisking. PRO TIP: use a container that you will be able to slowly drizzle the oil from.
You will continue to add oil until the mayonnaise comes together and is about the consistency of ranch dressing.
Add spices.
Add coconut milk, if needed, thin to desired consistency.
Frying Chicken
Set out a cooling rack with a large baking sheet underneath to catch any grease. PRO TIP: line with parchment for easy clean up.
Dredge marinated chicken into flour mixture. Set aside on a baking sheet while you finish coating all the chicken.
Heat bacon grease in a heavy bottomed skillet (cast iron is magic here).
Bring oil to about 350℉. (If you don't have a thermometer, test oil by adding a pinch of the flour to the oil. It should start to bubble and brown immediately.)
Add chicken to the oil, make sure not to overcrowd the chicken.
Fry the chicken until golden brown and then flip over to fry the other side.
Remove and place on cooling rack.
Continue to fry the chicken one batch at a time. Make sure you keep the heat of the oil high enough. This ensures that the chicken will stay crispy and that the breading won't fall off.