The secret to this recipe, which KFC would envy, is the breadcrumbs. First of all, they are very tasty and, secondly, there are only 1.1 g of digestible carbohydrates in the ready portion!
Cooking time 130 min.
Portion quantity 4
Ingredients :
Coconut flour 1 tablespoon
Almond flour 25 g
Milk 1 tablespoon
Olive oil 1 tablespoon
Egg 1 egg
Baking powder a quarter teaspoon
Salt to taste
Chicken legs 8 units.
Spices (oregano, basil, cumin, garlic, pepper) 1 tbsp.
Eggs 2 pcs.
Frying oil: half a cup
Step 1
To make breadcrumbs:
Whisk milk, egg and olive oil in a mug. Add the almond and coconut flour, baking powder, and salt and mix to a smooth consistency. Place in the microwave for 90 seconds. Take the bread out of the mug and slice.
Step 2
Preheat oven to 120° C. Place bread slices on a baking tray and bake for 60-90 minutes or until bread is dry. Shred the bread in a food processor.
Step 3
Place breadcrumbs and spices in a bowl. In a bowl, beat 2 eggs and whisk lightly. Dip each chicken shank in the eggs, then coat in breadcrumbs.
Step 4
Heat oil in a deep frying pan over medium heat (3-4 cm of oil). Fry the chicken legs in batches of 12-15 minutes, turning once or until golden brown.
Enjoy!
Energy value for one portion
Calories from fat 124
Calories 197
Fats: 13.8g
Carbohydrates: 4.9 ×¢
Fiber: 3.8 g
Assimilable carbohydrates: 1.1 g
Protein: 16.1 g
