Call them nuggets, schnitzels or Kimberly’s Fried Chicken, these are a winner any night of the week.
There’s a quick vid at the bottom of the recipe 😉
- 4-6 serves
- 1 kilogram Chicken thighs
- ½ cup tapioca flour
- 1 egg
- ½ cup milk of choice
- 2 -4 tablespoons Coconut oil, animal fat or ghee
- 1 cup almond meal
- 2 teaspoons paprika
- 2 teaspoons oregano
- 2 teaspoons onion flakes
- 2 teaspoons garlic granules
- 1 teaspoon chilli powder
- 1 teaspoon ground black pepper
- 2 teaspoons Himalayan Salt
- Cut the thighs in half
- Prepare 3 bowls.
- Place the tapioca flour in one bowl (you could use cornflour)
- Whisk the egg and milk in the second bowl
- Combine the crumb ingredients in the third bowl
- Coat the fillets in the tapioca and shake off the excess
- Then dunk it into the egg wash
- Place into the crumb mix and coat evenly
- Repeat with the remaining fillets while your pan is warming up.
- Heat the oven to 220°C
- Melt enough coconut oil to make a thin layer in the pan
- Add the fillets being careful not to crowd them
- Fry for a few minutes until a golden crust forms
- Turn over and fry until golden.
- Add more coconut oil if the pan dries out
- Once golden, place on a tray in a hot oven until cooked through and crispy. This will depend on the thickness of your fillets so do a tester.
- You don’t have to finish them in the oven but this keeps them moist and you use less oil
- Remove any skinny fillets that are already cooked to prevent them drying out and keep them warm until ready to serve.
- Use quinoa flakes or buckwheat flour instead of almond meal to keep it nut free.
- If you’re only making a small batch, keep some of the crumb mixture aside and sprinkle more on as you need it. Keep in an airtight jar for next time!