Tapioca Chicken Schnitzels (gf, df)
June 14th 2018
4x free range chicken thigh fillets
1 large free range egg
2 tbsp tapioca flour
1 tsp garlic powder
1 tsp mixed herbs
1 tsp paprika
1 tsp extra virgin coconut oil for cooking
salt and pepper to taste
Flatten the chicken thigh fillets with a mallet.
Crack open the eggs into a large bowl, beat the eggs with a fork and dip chicken thigh fillets into the egg mixture.
Place the flour with the spices in another bowl and dip the chicken fillets into the flour so each fillet is evenly coated. For a less messier option you can fill a plastic bag with tapioca flour and the spice mix. Place chicken thigh into the bag and shake until fully covered in flour.
Each coated chicken can then be placed on a plate lined with baking paper and put into the fridge for 20 minutes to set. This is an important step to help the coating stick better and stay on when cooking.
Heat coconut oil in a frying pan on medium heat, then add the chicken fillets. Cook for approximately 4-5 minutes on each side, or until it goes crispy and browned, yet still tender. When removing from the pan, use tongs to avoid the schnitzel from falling apart.
Serve with vegetables, veggie chips (sweet potato, parsnip or zucchini etc) or a salad. Enjoy!
This same recipe can be used to coat chicken wings, chicken drumsticks or even fish.