His recipe is available in his Easy Keto Dinners cookbook
2 tablespoons almond milk
150 g hemp or tapioca flour, for coating
1 x 1.8 kg chicken, cut into 10 pieces
coconut oil or good-quality animal fat, for deep-frying
200 g Aioli (see recipe below)
80 ml (1/3 cup) Hot Sauce (see recipe below)
lemon wedges, to serve
3 tablespoons psyllium husks
30 g (¼ cup) tapioca flour
200 g (2 cups) almond meal
2 teaspoons dried oregano
2 teaspoons dried basil
ó teaspoon chilli powder
2 teaspoons freshly ground black pepper
2 teaspoons sea salt
1 teaspoon sweet paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Preheat the oven to 180°C (160°C fan-forced).
Place all the spice mix ingredients in a shallow bowl and mix well.
Whisk the eggs and almond milk in another shallow bowl.
Place the hemp or tapioca flour in a third bowl.
One at a time, toss the chicken pieces in the flour and dust off the excess. Then dip in the egg mixture, followed by the spice mixture, turning and pressing gently to coat thoroughly.
Add enough coconut oil or animal fat to fill a large saucepan by one-third and heat to 160°C over medium–high heat. (To test, drop a small piece of chicken into the oil – it should bubble instantly around the edges.) Add the chicken in batches and fry for 3–4 minutes until golden. Remove with a slotted spoon and drain on paper towel. Transfer the chicken to a baking tray and roast for 10–15 minutes until cooked through.
Spoon the aioli into a small serving bowl, then swirl through the hot sauce.
Season the chicken with salt and serve with the aioli dipping sauce and the lemon wedges on the side.
Makes 500 ml
2 tablespoons coconut oil or good-quality animal fat
1 onion, finely chopped
6 long red chillies, chopped
2–3 habanero chillies, deseeded and chopped
4 garlic cloves, finely chopped
3 tomatoes, chopped
200 ml apple cider vinegar
2 teaspoons sea salt
1 tablespoon honey
2 tablespoons tamari or coconut aminos
Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion, chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.
Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.
Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.
Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.
Makes 470 g
6 roasted garlic cloves
4 egg yolks
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
1 ó tablespoons lemon juice
420 ml (1 cups) olive oil
sea salt and freshly ground black pepper
Combine the garlic, egg yolks, mustard, vinegar, lemon juice and olive oil in a glass jug. Using a hand-held blender, blend, working the blade from the bottom of the jug slowly to the top, until thick and creamy. Alternatively, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin, steady stream and process until the aioli is thick and creamy. Season with salt and pepper. Store in an airtight container in the fridge for up to 5 days.