INGREDIENTS
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750g chicken breast meat, cut into large chunks
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1/4 cup coconut flour
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3 green onions, chopped
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2 garlic cloves, minced
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2 tbsp Dijon mustard
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1 whole egg
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1 tsp ancho chili powder
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1/2 tsp Himalayan or fine sea salt
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1/2 tsp freshly cracked black pepper
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120g mozzarrella cheese, cut into 1/2" cubes
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1 cup ground almonds
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Lard or coconut oil, for frying
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1/4 cup ghee
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1/3 cup Frank's Red Hot Extra Hot Sauce
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2 tbsp Sky Valley Sriracha Sauce (optional, leave out if you want less heat)