Baked Fried Chicken
I love this because baked fried chicken gives the yummy crunchy coating without the mess or time of deep frying. We love fried chicken occasionally, but it uses so much oil and covers my stovetop in grease, so we do this more often. These are seasoned so grown ups enjoy them as well.
This simple crunchy chicken can easily be made ahead of time, which means less hands on time for you during the dinner rush!
Use leftovers in lunches and put into a nice green salad!
3 pounds boneless chicken
3/4 cup almond flour or almond meal
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning, or a mix of basil, parsley, and oregano
1/8 teaspoon cayenne pepper (optional)
Oil, tallow, or butter for greasing pan
Grease 2 9×13″ pans, or a large cookie sheet with sides (to contain juices) with fat. Combine almond flour, salt, pepper, and seasonings in a shallow bowl. Rinse chicken and dip into almond flour mixture, pressing into the mixture on all sides so that it is covered. Lay chicken on cookie sheet. Repeat with remaining chicken pieces, placing them in a single layer, touching is okay. Bake at 375* for 35 minutes, or until chicken is cooked through.
This recipe is one of the hundreds of recipes that are part of my Grain-Free Meal Plans. The plans include GAPS-friendly, gluten-free, dairy-optional recipes for 3 meals a day, 7 days a week. (These are in Fall 2′s menu, day 17) See more about these here!
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