Some holiday experiments. My girlfriend got me an air fryer, and we had been talking about trying keto, so here’s chicken breaded with coconut flour – more specifically, a coating of olive oil, coated with coconut flour, nutritional yeast, and some herbs and spices.
The chicken turned out perfectly; probably the best I’ve ever made – not that I’m much of an expert when it comes to cooking meat. The coating was tasty but not crunchy. There are a lot variables to consider, though – not just the air fryer, but also the use of coconut flour instead of wheat flour or bread crumbs, and the lack of egg batter. Also, the recipe recommend that I spray the chicken with oil afterwards, but our oil sprayer is broken so I couldn’t do that.
The pâté is something I had made before…sort of. In the past I’ve gone all mad scientist on it, and I’ve never been able to remember exactly what went in, so this time I made a point of keeping things simple.
The ingredients were:
- Toasted walnuts.
- Mushrooms and shallots caramelized in coconut oil, with tarragon, white wine, and a splash each of balsamic vinegar and soy sauce.
- Some extra virgin olive oil to smooth things out while mixing it with the immersion blender.
- That garnish is a diced, dried apricot and some tarragon leaves.
It’s really good. Not just “good enough for vegans”, but actually good.