“I don’t like fried chicken”… said no one ever! Fried chicken is seriously one of my favorite foods in the whole world. It’s one of those things that I just never get sick of. But between the breading and the deep-frying, it’s not so healthy, and lets face it, deep frying equals a hot mess in my kitchen that I just don’t want to take the time to clean up. So I made this super tasty Gluten-Free Un”fried” Chicken. This recipe is really fast to whip up and there is no deep frying involved!
- 1 -2 lbs chicken thighs. You can use ANY cut of chicken here- legs, breasts, bone in or boneless. Just adjust cooking time appropriately. We like the thighs because they hold up to the high cooking temperature without drying out and they’re so flavorful!
- 1 egg
- 1/2 cup almond flour
- 1 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp cayenne (optional)
- 1 tsp paprika
- Preheat your oven to 425 degrees F.
- In a shallow dish, whisk your egg.
- In a separate shallow dish, combine almond meal and spices, making sure to get out all of the clumps.
- Coat each piece of chicken in the egg, and then in the almond meal, pressing the almond meal mixture into the chicken and then shaking off the excess.
- Place the breaded chicken on a baking sheet with a wire rack on top. This allows for the heat to circulate in the oven, ensuring proper browning and crisping. If you don’t have a wire rack, no big deal. Just line with parchment and flip the chicken halfway through cooking time.
- Drizzle the chicken with the melted coconut oil or ghee, whichever you’re using. This well help is crisp up!
- Bake for 20-25 minutes or until brown and crispy. If your chicken is done cooking before it becomes brown, just turn the oven up to broil for a couple of minutes, but watch it closely as it will turn into blackened un”fried” chicken real quick.
- Serve with a squeeze of fresh lemon on top. Enjoy!
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