Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 2

Prep time: 10 mins

Cooking time: 30 mins


  • 75 g pecan nuts
  • 2 chicken thighs, boneless
  • 2 tbsp potato flour (or corn flour)
  • 1 egg
  • 1 tbsp water
  • 1 tbsp seed mustard
  • 1 tsp smoked paprika
  • ¼ – ½ tsp chilli powder
  • ½ cup olive oil (or coconut)


    • Chop pecans until quite small, resembling coarse breadcrumbs.
  • Place into a shallow, flat dish.
  • Place the potato flour into another flat dish.
  • Beat egg with water, mustard, paprika and chilli powder in a bowl.
  • Coat chicken thigh with the potato flour on both sides.
  • Then coat with the egg mixture on both sides.
  • Press chicken onto the pecan crumbs, pressing firmly onto both sides.
  • Repeat with the other chicken thigh.
  • Heat oil in frying pan to medium high, and fry chicken pieces until cooked through, about 10 minutes on each side, depending on thickness of thigh.
  • Remove from pan and serve immediately with vegetables.



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