• 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)



  1. Marinate Chicken in garlic powder, salt and pepper for at least 1 hour
  2. Combine eggs and milk
  3. Dip chicken pieces in egg mixture, then in seasoned cassava flour mixture. Repeat.
  4. In a frying pan, place about ½ to ¾ inch deep of culinary coconut oil over medium fire
  5. Fry dipped chicken pieces until lightly golden brown
  6. 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
  7. Let rest inside the oven (with oven turned off) for about 10 minutes

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