Liver Crumbed Chicken & Tallow Fries
If you long for a healthier version of fried chicken and chips that removes the seeds oils and flavour enhancers, you'll love this recipe. We're advocates for natural fats as they're more stable at heat and add a great flavour to any dish.
Ingredients: Serves 2
- 600g chicken tenderloins
- 1/2 cup almond meal
- 1-2 tbsp of tapioca flour
- 2 tbsp sesame seeds
- 2 tbsp freeze dried liver powder
- 2 tsp smoked paprika
- 1 tsp salt
- 1 egg
- 2 potatoes
- 1 large sweet potato
- 2-3 tbsp beef or lamb tallow
- Salt and pepper, to taste
Method:
- Preheat oven to 220°C
- Chop the sweet potatoes and potatoes into fries, put on a baking paper lined tray. Sprinkle tallow over them and put in the oven for 20-30 mins or until desired crispness.
- In a bowl, mix together the almond meal, tapioca, sesame seeds, liver powder, smoked paprika and salt. Once mixed in well, set aside.
- Lightly beat an egg in a separate shallow bowl.
- Heat some coconut oil or tallow in a fry pan (cast iron preferably) in a medium to high heat. Meanwhile, roll the chicken tenderloins in the egg and then the almond flour mixture. Cook for 5 - 7 minutes each side, or until golden, and cooked through on the inside.
- Serve with the tallow fries when they’re crispy.
