Garlic Pepper Chicken Schnitty
Kimberly
4-6
10 minutes
10 minutes
Knowing when the chicken is cooked is a problem for many.
No-one wants to mangle their masterpieces to check. Until you learn what cooked chicken feels like, I'm afraid the only answer is to have a test piece that ends up on your own plate!.
Pick the fattest piece and slice through it. You can't always go by colour, but you will know if it's raw. Thighs are the tastier cut of chicken and you can't overcook it as easily as breast which can end up dry and yuck.
Thighs have darker flesh so go by feel - how easily did it cut, how squishy did it feel? Raw chicken is bouncy to touch and eventually you learn what that feels like without having to cut it open.
Ingredients
1 kg Organic or free range chicken thighs or breasts
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1 cup Almond meal
- ½ cup Organic Tapioca flour
- 1 tablespoon Secret Spice Co Garlic Pepper Salt
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1 Organic egg
- 2 tablespoons chicken broth or filtered water
Directions
Make a clear space on your bench for a production line.
- Prepare a salad or some greens ready to cook on the side before you start the chicken
- Prepare your chicken by put slashes in the thicker parts of the thighs on the underside or butterflying your breasts
- Combine the dry ingredients in one bowl
- Whisk the wet ingredients in another bowl
- Have a clean plate ready for the dipped chicken
- Dip the chicken in the egg wash with one hand, then into the crumb with the other hand
- Make sure the crumb squishes into the grooves
- Lay them out on the clean plate until you have enough for the first batch
- Heat a large pan on a moderately high heat
- Add a thin layer of coconut oil, ghee or lard to melt in the pan
- Add the chicken to the pan evenly spaced so they get a good crust
- Continue preparing the rest of your chicken while this side cooks
- Add extra fat to the pan if it gets absorbed
- Turn after 4-5 minutes depending on how thick your thighs are
- Start cleaning up!
Check the thickest part of one piece if you’re not sure when it’s ready.
- Remove and keep warm in a fan forced oven at 100C
- Repeat with the remaining chicken while you cook any veg or prepare a sauce.
- Serve immediately
