Fried Chicken

Little Bare Fried Chicken,or LBFC as we have been referring to it in our household tonight.

Everybody has one of those foods.  The exception food, the weakness..the but food.  “I am full paleo but sushi”. “I would be able to stick to a healthy eating plan but it’s just chocolate that gets me at night”.  “We are dairy-free but we don’t worry too much about avoiding cheese”.  Harsh reality but these but foods are most probably what our body needs to give up the most. In the journey of giving up or reducing our intake of what is not nourishing us and our children we can fall from the bandwagon without adequate substitutes or rewarding alternatives.

Tonight’s recipe is all about Daz’s but food.  Daz eats predominantly paleo, besides grains (not everyday) that have been prepared right, he eats what I prepare him for breakfast, lunch and dinner but he sneaks KFC sometimes on the way home from work (I’ve found the evidence) or on a lazy Sunday he can’t resist.  Daz’s weakness is the Colonels recipe.  Reinventing classics and healthifying the but foods is what I love to do..gives me pure satisfaction to see someone I love and care about enjoying the healthy version of a recipe as much, if not more than the unhealthy version.  Daz actually created this meal for tea tonight, and with his permission, I bring it to you…

You will need: (makes about 9-10 pieces (drums and thighs))-there was enough for us 3 for dinner and then leftovers for Maggie and I tomorrow.

½ cup coconut cream, 1 T Dijon mustard, 1kg chicken pieces of your choice (tonight I used a mixture of thighs and drums),1/4 c buckwheat or brown rice flour, ¼ c tapioca flour (if you don’t have tapioca you can substitute for any other gluten free flour or more rice or buckwheat flour) 1 t baking powder, 2 T sesame seeds, 1 ½ t paprika, ½ t oregano, ¼ t ground ginger, 1 t garlic salt (I use Mrs Mayvers), 1 t ground black pepper.

To Make:

In a supermarket bag place all of the dry ingredients and set aside.

In a bowl mix the coconut cream and mustard.  Add the chicken pieces and coat in the coconut cream mix.

Add the wet coated chicken pieces into the bag of dry ingredients and shake until adequate dry coating has stuck to each piece (toss only a couple of pieces of chicken at a time)

Place the tossed chicken into a baking dish greased with olive oil and bake at 200 degrees celcius for around 40min- you want crunchy, golden looking chicken, just check closer to the bone that it is cooked through.

I would say finger lickin’ good but there’s not even any of the grosse grease on these to have to lick off 😛

Xo. Aunty Lonnie.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s