Quinola fried Chicken




50g ground almonds

50g of coconut flour (any flour will work)

80g Uncooked pearl Quinola

2 eggs

6 pieces of chicken (use a mix of drumsticks and thighs), skin on

Sea salt and black pepper

1 teaspoon Spice Mix

1 teaspoon Cayenne pepper

3 teaspoons of smoked paprika

½ teaspoon thyme

½ teaspoon of mixed spice

1 teaspoon of ground cumin

1 teaspoon of sea salt



Mix the ground almonds, Quinola, coconut flour, paprika, cayenne pepper, mixed spice, cumin, sea salt, thyme and black pepper together in a large bowl.

Beat the 2 eggs in a separate bowl, and then dunk each separate piece of chicken into the eggs so they’re covered. Coat in the dry mixture, covering it as much as possible, and place on a baking tray.

When finished, put the tray in a preheated oven at 180 degrees and bake for 45 minutes and serve with a light salad.