By Dinah Crowe :: G-Fresh
Featured on episode 7 of Adelady on Channel 9, Adelaide…
Gluten Free Portuguese Fried Chicken
Served with an avocado, baby spinach and almond salad (with apple cider vinegar), mayo and lemon.
500g chicken – breast and thigh
1/4C coconut milk
3 eggs whisked
buckwheat flour – for initial coating
Coconut oil for frying
100g buckwheat flour
2T G-Fresh Portuguese spicy Seasoning
1T mixed herbs
2t G-Fresh Garlic Granules
2C baby spinach
1/4C almonds – roughly chopped
Splash apple cider vinegar
In a bowl place buckwheat flour (for coating). In another bowl place your eggs and coconut milk and whisk to combine. In another bowl place buckwheat flour and spices/herbs and mix. To coat pieces of chicken – coat then dust off in buckwheat flour. Then dip in your coconut milk/egg mix then coat thoroughly in your herby spicy buckwheat flour.
To cook – heat your coconut oil in a frypan. Brown your pieces of chicken in the frypan then transfer to a moderate oven for 10mins to finish their cooking process. Allow to rest whilst you make your salad then serve with mayo and lemon wedges.