My husband loves fried chicken. Me, too, especially on one of those stress-filled days when a crispy piece of chicken would sooth the day’s anxieties. But most pre-packaged coating options were full of additives, salt, and unpronounceable fillers. And finding a gluten-free option was more than a challenge. I knew there had to be a better way. This recipe has become a staple, and comes together in no time . . .
1 cup organic almond flour
1-tbsp organic dried basil
1-tsp organic black pepper
1-tbsp organic turmeric
1-tbsp organic dried parsley
For cooking and baking use:
Organic avocado oil
Organic unrefined coconut oil
Combine all dry ingredients in a large bowl and mix well. Put the coating in a glass jar and store in the refrigerator – it’ll keep for several weeks. If you’ll be using the coating immediately, leave a small amount in the bowl and dredge chicken breasts, thighs, or fish filets. Add more coating to the bowl as needed. Heat unrefined organic coconut oil or avocado oil in a skillet and cook until brown and crisp.
I also use this coating for baking: Put a small amount in a bowl and roll the meat or filet until all sides are covered. Place in a glass baking dish and add a few sliced mushrooms on top. Sprinkle with organic basil and pepper, then drizzle with avocado oil. Cover the dish with a lid or foil and bake for 30-45 minutes at 325 degrees. Remove lid or foil and continue baking another 5-8 minutes. The coating keeps the meat moist and tender for a delicious, juicy texture and flavor.
Every once in awhile I’ll change-up the ingredients and use cumin and chili powder for a southwestern slant, or ginger and dried red chili flakes for an asian flair. Try this coating with shrimp or zucchini sticks – there’s so many possibilities! You may want to keep a few jars in the fridge so you’ll always have it handy for next time!