Crumbed Chicken & Onion RingsEveryone loves fried crumbed chicken
I used the same “crumb” for chicken breast strips, wings and my onion rings.
- Almond Flour
- Coconut Flour
- Tapioca Flour
- Any spice of your choice (lots of it)
Mix it all in a bag. The amount of “flour” used depends on how much chicken you have. I would use say it’s roughly the same ratio (but a little less tapioca) – experiment and see what you like! The same with the spice. Use whatever you like. Life’s too short for bland.
No need to dip in egg but I did have some yolk left over from my mug bread which I used for the onions, it helped the flour stick to the onions. Coat your chicken in your bag and fry in coconut oil. I just used a shallow frying pan – even for the wings which I just pushed down a bit so the heat could get to that uneven awkward part. I added the onions to the same pan as I was removing my chicken.