| Diana Tencic- body be well
My kids loved these. If you saw me over on my instagram account I made them during my stories and will pop it up in my highlights too.
Let me know how you go by taging me @bodybewell.
4 large chicken fillets cut into nugget size pieces
1 1/2 Tablespoons of sweet paprika
2 cups of flour of choice I used quinoa flakes and blitz them in the thermie.
2 cloves garlic
salt and pepper
1 teaspoon bicarb soda
1 cup sesame seeds
olive oil spray
Butter milk recipe
1 cup milk
2 tablespoons of fresh lemon or vinegar
Start by making your butter milk and set aside for 30 minutes.
Buttermilk recipe is one cup milk with 2 tablespoons of vinegar or fresh lemon juice.
In a bowl add 1 1/2 have tablespoons of skin mustard
Crush 2 cloves of garlic and toss that in the bowl
add the butter milk to the bowl
Cut your chicken into cubes and pop in said bowl. Place in the fridge for a good 4/5 hours
using gluten free flour or what ever you have I made quinoa flour pop two cups in a deep dish
Add to the bowl two tablespoons of paprika, salt, pepper one teaspoon of bicarbonate soda, sesame seeds about 1 /2 cup, and mix well.
Then it’s a matter of dipping the chicken into the mix and placing in a baking tray, oven about 180.c and cook for about 25 minutes
If you have olive oil spray give them a generous spray.
I roasted veggies and made a coleslaw with this but you could use iceburg lettuce cups or avocado as accompaniments.
you can also use drumsticks about 6 would work with the flour mix.