HEALTHY fried chicken.
Wheat-free, dairy-free, baked, cheap and kids love it!
6-8 chicken drumsticks, wings or thighs
125 ml coconut milk
I-2 tablespoons of lemon juice
1 tablespoon French mustard
75g of coconut flour
1 teaspoon baking powder
2 teaspoons garlic powder or granules
Salt & Pepper
1-2 teaspoons paprika or cayenne depending on your taste buds
Olive oil – for drizzling
Whisk the coconut milk with the mustard and lemon juice in a large bowl. Add the chicken pieces and coat well leaving to marinate in the fridge for at least an hour and up to 8 hours. The reason you are doing this is because it’s cheap cuts of meat and the marinade will make them really juicy and tender, so the chicken will literally fall off the bone after cooking. Yum!
Preheat the oven to 200C/180C for fan or gas 6. Line a baking tray with baking paper. Put the flour, baking powder, and all the rest of the condiments, into a large plastic bag. Give it a good shake. Then I literally put all the chicken into the bag and go outside and give them a jolly good shaking so the “flour” coats each piece. Shake any excess off and pop on the baking tray. A drizzle of olive oil all over both sides of the chicken pieces browns them beautifully.
Bake until brown and crispy and cooked right through with no pink in the middle. Usually about 45 minutes for drumsticks & thighs and a bit shorter for wings. Turn halfway through cooking.
That’s it, easy peasy and I haven’t met anyone yet, adult or child, who hasn’t loved this “fast” chicken meal. Serve with salad, greens, new potatoes, and you’ve got yourself one healthy, warming, cheap meal for those Autumn nights or days. It was really nice in the Summer too, served with home made potato salad!
Adapted from I Quit Sugar for Life, by Sarah Wilson.