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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. |
