GLUTEN FREE PORTUGUESE FRIED CHICKEN

By Dinah Crowe :: G-Fresh

Featured on episode 7 of Adelady on Channel 9, Adelaide…

Gluten Free Portuguese Fried Chicken 

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Served with an avocado, baby spinach and almond salad (with apple cider vinegar), mayo and lemon.

Ingredients

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

1 avocado

2C baby spinach

1/4C almonds – roughly chopped

Pepita seeds

Splash apple cider vinegar

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Method

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.

Dinah xx

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