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.