Cooking time: 20 minutes
Serves: 2 people
Ingredients
- 500g La Ionica chicken thighs, each piece sliced into 3 pieces
- 3 eggs, beaten
- 100g potato starch (substitute for rice flour)
- Pinch of ground turmeric
- 150g Coco Earth almond flour
- 50g cornflakes
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt to taste
Gravy
- 50g butter
- 20g plain flour
- chicken stock cube
- 500ml of water
Pickled mayo
- ½ cup of mayonnaise
- 2 Always Fresh pickled cucumbers, finely diced
- Salt to taste
Method
- In a food processor, blend together the almond flour, cornflakes, onion powder, garlic powder and ground turmeric. Season with salt then set aside into a large bowl.
- Set up a dredging station with beaten eggs in one bowl, potato starch in another. Slice the chicken into smaller bite-sized pieces and place into the potato starch. Next, carefully lift each piece of chicken and place it into the eggs then into the crispy coating with the almond flour and cornflakes.
- Place the chicken on baking paper into the air fryer and drizzle over some olive oil. Air fry the chicken for 10 minutes or until cooked through. Carefully remove and place on a serving dish.
- Place a small saucepan over medium heat and add in the butter and the flour. Mix using a whisk then gradually add in the water and stock cube and simmer until the gravy thickens and coats the back of a spoon. For the mayo, mix the pickled cucumber and mayo into a small mixing bowl, season and set aside until ready to serve.
Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!
