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Spiced crispy chicken recipe by Pete Evans

Serves 4

Ingredients

4 eggs
2 tablespoons coconut milk
buckwheat flour  for coating
1 × 1.8 kg chicken, cut into 10 pieces
coconut oil for deep-frying
salad leaves to serve
chopped almonds (activated if possible)  to serve
pumpkin seeds  to serve
lime wedges to serve
aïoli

Spice Mix
200g buckwheat flour
1 ½ teaspoons dried oregano
1 teaspoon dried marjoram
2 teaspoons dried basil
1 teaspoon chilli powder
2 teaspoons freshly ground black pepper
2 teaspoons sea salt
1 teaspoon paprika
2 teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
60g quinoa flakes

Method

Preheat the oven to 180°C. First, make the spice mix by placing all the ingredients in a shallow bowl and mixing well. Whisk the eggs and coconut milk in another shallow bowl. Place some buckwheat flour in a third shallow bowl, for coating the chicken.

Toss the chicken pieces in the buckwheat flour and dust off. Then dip them in the egg mix, followed by the spice mix, turning and pressing
gently to coat thoroughly.

Add enough coconut oil to a large, heavy-based saucepan to bring it to one-third full. Place over medium–high heat until it reaches 170°C,
or until a cube of bread dropped into the oil turns golden brown in 20 seconds.

Fry the chicken, in batches, for 3–6 minutes, or until golden. Transfer to a baking tray and roast 6–10 minutes, or until cooked through.
Remove and drain on paper towel. Serve with the salad leaves, almonds, pumpkin seeds, lime wedges and some aïoli for dipping.

EALTHY EVERY DAY by Pete Evans is published by Plum, RRP $39.99

POSTED BY: Pete Evans