Fried Chicken With Spicy Cumin Coleslaw Recipe

Ingredients

• 3 lbs. chicken pieces with skin and bones
• 2 cups almond flour
• 1 cup coconut flour
• 2 eggs, beaten
• ¼ cup almond or coconut milk
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. paprika
• Olive oil
• Sea salt and freshly ground black pepper

Ingredients for the spicy cumin lime coleslaw

• 1 medium head cabbage, shredded
• 3 carrots, peeled and shredded
• 1 sweet onion, chopped
• ¼ cup lime juice
• ½ tsp. cumin
• 2 cloves garlic, minced
• 2 tsp. Homemade Sriracha
• 1/3 cup homemade mayonnaise or olive oil
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine all the ingredients for the coleslaw. Give everything a good stir, and refrigerate until ready to eat.
2. Preheat your oven to 400 F.
3. Season the chicken pieces with paprika, sea salt, and freshly ground black pepper.
4. In a large bowl, combine the garlic powder, onion powder, oregano, almond flour, and coconut flour.
5. In another bowl, whisk together the eggs and almond milk.
6. Taking one chicken piece at a time, dip in the egg mixture, dredge in the flour mixture, and set aside.
7. Let the chicken sit for a few minutes and then coat again with the almond flour; making sure each piece is well-covered.
8. Set the chicken pieces on a wire rack or directly on a baking sheet.
9. Bake in the preheated oven for 40 to 45 minutes.