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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.


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



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

Lauren De Cesare

Lauren De Cesare

Co-Creator and Sales Director extraordinaire for Adelady, she loves to talk AND she loves to talk business.

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