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Colonel's Chooks

These crispy chickens are a great sub to satisfy that Kentucky Fried itch.

Ingredients: · 800g chicken breast, sliced into strips

· 2 eggs whisked · ¼ cup plus up to 2 tablespoons more of cooking fat (coconut oil or extra-virgin olive oil) Dry Ingredients: · ¾ cup cassava or tapicoa flour · ¼ cup coconut flour · 2 teaspoon fine sea salt · 1 teaspoon paprika · 1 teaspoon onion powder · ¼ teaspoon black pepper Method: 1. In a large bowl, combine all of the dry ingredients 2. In a small bowl, whisk the eggs 3. Dredge each chicken strip in the egg, allow any excess to drip off, then coat completely in the dry mixture 4. Heat up a heavy skillet over medium-high heat and add your cooking fat 5. Once the pan is hot, cook the chicken in batches – on one side until golden brown and crisp, then the other side 6. Don't cook for too long, as they can become quite dry if overcooked 7. Add more cooking fat if necessary, and adjust heat up or down for even browning 8. Once the chicken is cooked, you can transfer to a wire rack or a baking sheet with paper towel to drain any excess oil 9. Serve with some home-made dip, or as your protein source on the side of some veggies or home made chips!

Leftovers can be stored in the fridge for up to three days, but these are definitely best straight off the pan!

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