A delicious gluten-free alternative to fried chicken. Using only a small amount of oil for cooking instead of deep-frying, this will definitely satisfy your cravings for crunchy, succulent morsels of chicken packed full of flavour.
Recipe Card Included at the end bottom of the page.
Chicken thigh (large) 2 pieces
Lupin flakes 1 cup
Cayenne pepper ½ tsp
Garlic granules 1 Tbsp
Onion flakes 1 Tbsp
Paprika 1 Tbsp
White Pepper (ground)
Celery salt 1tsp
Sea Salt ½ tsp
Curry powder 1 tsp
Olive oil 2 Tbsp
Preheat the oven at 180 degrees Celsius on the fan setting.
Trim the excess fat/sinew/bone off the chicken thigh pieces and pat dry with a paper towel.
In a bowl combine all the other ingredients, mixing the olive oil thoroughly with the other ingredients.
Coat the chicken a piece at a time by placing it in the crumb mix and pressing the crumb mix on generously. Place the crumbed chicken on a baking tray and cover any exposed chicken flesh with crumb mix.
Baked at 180 degrees for 20 minutes to start with or until the chicken is cooked and the crumb turns golden brown.
Check if the chicken is cooked by piercing the thickest part with a knife to see if it’s fully cooked. If the flesh is no longer raw and pink and the knife comes out hot to the touch, the chicken is cooked.
Serve with a simple salad of shredded lettuce, carrots, apples and cucumber paired with a tangy chilli, tamarind & lime dressing.