Danger: men cooking

One package boneless, skinless chicken thigh meat.  Hmmm.

OK, so about enough almond flour to coat them (regular flour or corn meal would probably be fine, but Joy can't have grain products).

A generous sprinkling of garlic salt.

A modest sprinkling of onion powder.

A fair bit of smoked sweet paprika.

Mix the powdery things together, then coat the chicken bits with the mixture.

Fry, covered, for a while in a skillet with a shallow layer of avocado oil (or whatever's handy), starting at maybe 350ºF and fiddling downward from time to time because the vegetables are running behind schedule.  Turn sometime during the process.

Came out right tasty.  For future reference, though, getting the veggies started first and then cooking the chicken hotter and not for so long might give a better texture - crispy on the outside and all that.

Comments

[Andrew]

I have found that making a slurry of milk, egg and cornstarch is a good coating for chicken, also. Nice and light. Works on veggies too. Add plain cornmeal to get a good corny coating.

For chicken-fried pork or steak, I use a mix of gluten-free flour and corn starch, and a bowl with egg and milk whisked together. Drag meat through flour, dunk in egg/milk, drag through flour again. Toss in a hot pan with baking grease or whatever your preferred oil is. Leftover 'flour' can be used to make white gravy.