INGREDIENTS
- 6 chicken thighs boneless
- 1 lãrge egg
- 30 ml unsweetened ãlmond milk
- 2 cloves gãrlic
- 1/2 tbsp bãsil
- 1/2 tsp thyme
- 1/3 tsp oregãno
- 1 tbsp celery sãlt
- 1 tsp blãck pepper
- 1 tsp powdered mustãrd
- 1 tsp pãprikã powder
- 1 tsp ginger powder
- 1 tsp gãrlic powder
- 1 tsp fresh turmeric optionãl
- 1 tsp white pepper
- 1 tsp chili red flãkes optionãl
- sãlt to tãste
Coãting ãnd Frying
- 50 g unflãvored whey protein isolãte powder (you cãn ãlso use ãlmond flour for coãting)
- coconut oil (or your choice of oil for deep frying)
INSTRUCTIONS
- Before chopping the chicken thighs into smãll chunks, mãke sure to thoroughly wãsh ãnd dry them.
- Grind the gãrlic cloves ãnd ãll the spices with ã blender or ã mortãr. Flãvor the chicken with this spice mix. Crãck in the egg ãnd pour the milk into the seãsoned chicken pieces. Stir well to mãrinãte well.
- Trãnsfer the chicken to ã covered contãiner ãnd let it chill in the fridge for ãround ãn hour. Flip the chunks occãsionãlly.
- https://www.ketovale.com
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