Fried chicken with less guilt.
Ingredients
Directions
- 1 kilo chicken thigh fillet (use ozonator to “clean” chicken)
- 1 tablespoon garlic powder
- 3/4 teaspoon sea salt
- ½ teaspoon pepper
- 1 cup (or more) Baron Method Seasoned Cassava Flour (order via Organic.ph)
- ½ organic Skim milk
- 1 to 2 organic eggs
- Culinary Coconut Oil (order via Organics.ph)
- Marinate Chicken in garlic powder, salt and pepper for at least 1 hour
- Combine eggs and milk
- Dip chicken pieces in egg mixture, then in seasoned cassava flour mixture. Repeat.
- In a frying pan, place about ½ to ¾ inch deep of culinary coconut oil over medium fire
- Fry dipped chicken pieces until lightly golden brown
- Place fried chicken pieces on an oven rack with a drip tray under, and “toast” for 8-12 minutes to let the excess oil drip down
- Let rest inside the oven (with oven turned off) for about 10 minutes
- Marinate Chicken in garlic powder, salt and pepper for at least 1 hour
- Combine eggs and milk
- Dip chicken pieces in egg mixture, then in seasoned cassava flour mixture. Repeat.
- In a frying pan, place about ½ to ¾ inch deep of culinary coconut oil over medium fire
- Fry dipped chicken pieces until lightly golden brown
- Place fried chicken pieces on an oven rack with a drip tray under, and “toast” for 8-12 minutes to let the excess oil drip down
- Let rest inside the oven (with oven turned off) for about 10 minutes
