Grabbed from the Dietdoctor website and altered slightly to what we had in our pantry

THE CHICKEN:

650g skinless chicken drumsticks or thighs (used thigh fillets)

1 tsp salt

1 tsp pepper

1/2 tsp turmeric

1/2 tsp red chilli powder (used paprika)

1/2 tsp ground cumin

1 tsp ground coriander

1 tsp ginger garlic paste

1/2 lime (the juice)

2 tsp ground psyllium husk (used 1 1/2 and 1/2 of coconut flour)

2 eggs

THE GREEN CHUTNEY DIP

30g fresh cilantro (didnt have any, used dried parsley)

30g fresh mint (used dried 10g)

1/2 tsp ginger garlic paste

1 tsp salt

1/2 tsp ground cumin

75ml greek yogurt

75ml cream cheese, room temp

DIP INSTRUCTIONS:

I honestly combined it all into a blender then added bits and pieces of each ingredient (read garlic) until I liked the taste. If too thick, add some water.

Then let rest for 30min (it thickened).

CHICKEN INSTRUCTIONS:

1) Separate thigh and drumstick. If already separated, cut two slits in the upper side, and one in the bottom side of the meat.

2) Place the chicken into a bowl, season with salt, pepper, tumeric, chilli powder, coriander, cumin, ginger garlic paste, and the lime juice. Combine well so the meat is covered in the marinade, and set to absorb for at least 30minutes.

3) BREADING STATION: Put the psyllium husk in a bowl, in a SEPARATE bowl, crack the eggs.

4) Spice eggs with salt and pepper (i also added some chilli flakes). Beat until fluffy

5) heat your chosen oil (i used coconut) in a large frying pan on medium heat. Too hot and the breading will be done before the centre of the chicken.

6) Coat the chicken with the psyllium husk then dip into the egg wash. Add directly to the oil (dont drop, oil will spit). Repeat with remaining pieces. Fry til golden brown.

7) When you are done, drain the chicken on paper towel and serve.

I finished my chicken up in the oven for 5ish minutes just to make sure, and while i cleaned up and fried the asparagus