Mum's Fried Chicken (aka MFC)

Preparation time: 10 minutes plus cooking time
Servings: 6 serves

1kg chicken thighs, boneless
1 large egg (65g)
2 tblsp coconut milk (or other preferred milk)
½ cup almond meal flour
1 tblsp mixed italian herbs
1 tblsp chicken salt
½ tblsp smoked sweet paprika
½ tblsp chinese five spice

Shortening of preference for frying – butter, coconut oil, extra virgin olive oil, ghee, lard

  1. Chop chicken thighs into cubes, roughly 3cm each.
  2. In a medium size bowl, whisk together egg and milk. Place chicken cubes into bowl and stir to combine with egg mixture.
  3. Place almond meal, herbs, chicken salt, paprika and five spice into a large snap lock bag and shake to combine.
  4. Add chicken pieces to spices in snap lock bag and shake really well to coat pieces evenly.
  5. Heat frypan until hot and use preferred shortening to fry chicken pieces in batches, turning regularly. 
  6. Once pieces are cooked all the way through, remove and drain on paper towels. Serve immediately or freeze cooked pieces for up to 3 months stored in airtight containers in single layers divided by baking paper.

(Only 2g Net Carbs (1g sugar) per serve compared to 30-50g carbs for 10 x fast food nuggets)


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