Quinola fried Chicken

bowl of quinoa fried chicken on top of salad
  • 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.