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| Chicken breasts and drumsticks soaked, overnight, in buttermilk. |
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| In a bowl combine: 1/3 cup coconut flour and spices (see photo below) and lightly coat chicken |
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| Spices I decided to use. You can use whatever you like. |
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| Then place chicken in skillet with hot coconut oil. Use a splatter screen (or as I call it: a save-your-face-screen)! Fry chicken pieces about three minutes per side. Watch carefully since the coconut flour seems to burn more easily. |
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| Once your chicken is browned, place it in a oven-safe dish. Then bake for 30-40 minutes at 350 degrees |
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| This is chard (and onion in the corner there). Isn't it pretty? I heated some olive oil in a skillet, and sauteed the onion for about three minutes. Then chopped up the chard, and throw it in with the onions (a handful at a time), and toss around until the chard begins to wilt. Once it was wilted (but dont' kill it!) I added some salt, pepper, nutmeg, and two tablespoons of unprocessed apple cider vinegar. Then let it cook (all while tossing) for another minute or two. Then serve warm. |
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| And Dinner is served! |
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| And this photo won't go in the order it's supposed to. But it's still a pretty dish, I think. |
I usually cut the center out of the chard, just like I would for kale and collard greens.
ReplyDeleteNO!! That's the pretty part!! :)
DeleteBut not usually a good part to eat.
DeleteI usually cut the stem off of the chard, but I still eat the big vein that is between the leafy matter. I haven't heard anything that says it is bad for you, however, I must admit that I haven't really looked into it either.
DeleteOh, I almost forgot. When I prepare chard I do separate the thick middle vein from the leaves, but that is only because I like to cook it a little longer than the leaves to make it a little more tender. But, I still eat the vein.
Delete"Save-your-face-screen"
ReplyDeleteYeah, tell me about it. I was making some Turkish-style lamb liver yesterday and had the oil pop right into my eye. It totally screwed up my contact lens which acted like a shield, so my eye was ok.
As for the chicken shown above, yeah, I am going to have to cook that ASAP. Boy does it look good (and baby approved, apparently). I've been on a venison, boar and duck kick lately due to my hunter friends clearing out their freezers to make room for spring BBQ stuff (they know who to call), so it's been quite a while since I've had some good 'ol fried chicken.