4 chicken thighs, deboned and cut into 2-3 pieces each
1 1/2 cups almond flour
1/2 teaspoon paprika
1/4 teaspoons onion powder
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon dried sage
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
2 eggs
2 tablespoons heavy whipping cream
2 cups oil
Instructions:
Place oil during a serious pan or deep frier.
Set heat to medium and permit to heat as you prepare the chicken tenders.
during a tiny bowl, combine along 1/2 cup of the almond flour with all the seasonings.
Crack the eggs into a second bowl, add the serious cream then whisk for thirty seconds.
Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour.
I had to try to to this in three batches because the almond flour gets wet and clumpy once a jiffy (more therefore than general-purpose flour).
once the oil is hot, add three items of chicken at a time and permit to cook for 4-5 minutes every, till medium through and golden brown, flipping halfway through.
take away the chicken to a paper-towel-lined plate or receptacle and repeat with the remaining chicken.
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