An alternative to the store-bought crispy chicken. It's a bit tricky to make but tastes good and avoids gluten and carbs.
Cauliflower Crispy Chicken
| Main Dish | Low Calorie | Low Carb | Paleo | Chicken Turkey And Pork |
Ingredients
- 2 x 175g (2 medium) chicken breasts
- ½ egg
- 65 g cauliflower
- 1 tbsp lard
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp dried ground mustard
Instructions
Preparation
- In a food processor, blitz the cauliflower into rice.
- Beat the ½ egg.
Method
- Step 1
- Mix the sweet paprika, smoked paprika, salt, black pepper, allspice, nutmeg, ginger, and mustard on a plate.
- Place the beaten egg on another plate.
- Place the cauliflower rice on a third plate.
- Step 2
- Beat the chicken breasts to flatten them until they are no more than 2cm (3/4 inch) in thickness.
- Dip each breast into the herb mix, coat one side, then the other.
- Then, dip the breasts into the egg, coat one side, then the other.
- Then, dip the chicken into the cauliflower mix, coat one side, then the other.
- Use your fingers to put some more cauliflower on any sparse areas.
- Step 3
- Melt the lard on medium-high heat (Number 7).
- When the lard is hot, fry the chicken for 5 minutes on each side.
- Try not to move the chicken around the pan too much as the coating can be a bit delicate while cooking.
- Remove the chicken from the heat when cooked through.
- Step 4
- Serve.
Alex