Spicy Chicken Strips with Jalapeño Coleslaw

Fried chicken.. I do love it. However commercial fried food most commonly uses hydrogenated vegetable oils, and most likely reuse their oil so it becomes oxidised and heat damaged. I’d much rather make my own at home!
Though frying is primal – with the right oils and right conditions –  this recipe bakes the chicken instead. I trialled several different combinations of flours (almond and coconut), using either oil or egg before coating the chicken; similar to making schnitzel. All of the combinations tasted great, so don’t get too fussy how you do it.

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Ingredients – serves 2 with leftovers for lunch! 

500g chicken
2/3 cup almond flour
1/3 cup coconut flour
½ tsp smoked salt
1 tsp paprika
1 tsp dried parsley
1 tsp dried oregano
1 egg or 2 tbsp oil

½ red cabbage
2 carrots
Handful fresh parsley
2 tbsp jalapeños, chopped
2 tbsp home-made mayonnaise
½ tsp ground cumin

Directions

Pre-heat oven to 180ºC.

In a bowl, mix together the almond and coconut flour, the salt, paprika, parsley and oregano until they are well combined. In another bowl, beat the egg with a dash of oil.

Slice the chicken into strips all about the same size. One by one, dip the chicken strips first into the beaten egg, then into the flour mix to coat well. Lay the strips evenly spaced apart on some baking paper in a roasting dish. Place in the oven for 20 minutes, until cooked through.

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To make the coleslaw, thinly slice the cabbage and place into a bowl. Grate the carrots, and finely chop the parsley and add to the cabbage. Add the jalapeños, cumin, salt and pepper and the mayonnaise, and stir well to combine.

Serve up the coleslaw in a little ramekin, with some sweet potato fries alongside the chicken.

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