Monday, February 6, 2012

Mustard Fried Chicken 'Paleo Style'

2 boneless Chicken Breasts
1 1/2 cups of Almond Flour

2 Eggs
2 cups of your preferred oil


Flour Mixture
1 1/2 cups of Coconut Flour
2 Tbsp Mustard (Coleman's powder)
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Season Salt (Lawry's)
1 Tbsp Paprika


Slice the Chicken in strips.  Dip the chicken into the almond flour than into the egg batter.  Afterwards, dip the chicken into the flour mixture.  Heat the oil until it is very hot and lightly drop the battered chicken into it.  Cook for about 7 minutes or until browned, turning the chicken half way through.