Preparation time: 15 minutes
Cooking time: 15 minutes
1.5lb. chicken thighs, cut into bite size pieces
½ cup almond flour
3 small eggs
1 ¼ cups unsweetened coconut flakes
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
2 red chile peppers (remove seeds for less heat)
1 small tomato, chopped
2 tablespoons powdered, sugar-free sweetener
2 tablespoons red wine vinegar
Salt, to taste
½ teaspoon ginger powder
1 clove garlic, minced
Make the sauce; combine the sauce ingredients in sauce pot.
Bring to a boil. Reduce heat and simmer 5-7 minutes. remove from the heat and place aside. For smoother consistency, puree the sauce with an immersion blender.
Make the chicken; as described, cut the chicken into bite-size pieces.
Place almond flour in a shallow dish. Beat eggs in a separate dish, and place coconut flakes into a third dish, along with garlic powder, and paprika.
Season the chicken with salt and pepper, and coat with almond flour, dip into eggs, and coat with the coconut flakes.
Heat 3-inches of coconut oil in a saucepot over medium-high heat.
Cook the chicken bites for 3-4 minutes or until golden.
Transfer the chicken onto paper towels and serve with hot sauce.
Nutritional info per serving:
Total Fat 23.7g
Total Carbohydrate 7.5g
Dietary Fiber 4.1g
Total Sugars 2.6g