Ingredients

• 6 chicken thighs boneless and skinless
• 1 large egg
• 30 ml unsweetened almond milk (use 20ml cream if almond milk is not available)
• 50 g almond flour
• 2 cloves garlic
• 1/2 tsp thyme
• 1/2 tbsp basil
• 1/3 tsp oregano
• 1 tbsp celery salt
• 1 tsp black pepper
• 1 tsp powdered mustard
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp white pepper
• 1 tsp fresh curcumin optional
• 1 tsp chili red flakes optional
• salt to taste
• olive oil (or your choice of oil for deep frying)

Directions

• Wash and dry chicken
• Mash the garlic cloves, grind the spices, and mix them all together with egg and milk as well.
• Pour this marinade over chicken and keep it in refrigerator in 1 hour.
• After one hour, take them out and coat them well with almond flour.
• Fry the chicken in your choice of oil until it is all nice and golden crispy color.