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chicken, almond flour, coconut flour, eggs, paprika, garlic powder, cayenne pepper, coconut oil
Cook Time
40 minutes
We originally came up with this recipe after the conclusion of the 2016 Summer Olympics. When Olympians return home, training complete, they’re finally able to let loose a little. How do many of them prefer to relax? By enjoying an ol’ fashioned American cuisine meal on home soil. And what can be more American than fried chicken?!
Truth be told, you don’t have to be an Olympian to enjoy fried chicken…and this recipe is actually a healthier spin on the fried classic! But never fear, this still gets a Gold for flavor. So enjoy, everybody!
Ingredients
4 chicken pieces*, bone-in
½ cup almond flour
½ cup coconut flour
2 eggs
1 teaspoon paprika
2 teaspoons garlic powder
Dash of cayenne pepper or chipotle spice mix (we prefer Mrs. Dash Southwest Chipotle)
Salt, to taste
Ground black pepper, to taste
Coconut Oil
Directions
Preheat oven to 400 degrees F.
Prepare an oven grilling tray, like a foil-lined baking sheet with a rack on top.
Brush some oil on the grill so the chicken doesn’t stick.
Mix together all the seasoning in a bowl, except for paprika, and then divide the mixture in half.
Add paprika to one half of spice mix and coat the chicken pieces well. Set aside.
Take the other half of the seasoning and mix with almond flour in a bowl.
In another bowl, whisk the eggs.
Taking one piece at a time, dip the chicken in egg, coat in flour mixture, and set on a plate.
Let the chicken sit for 10 minutes.
Coat each chicken piece in the flour mixture again and set on the grilling tray.
Drizzle melted coconut oil over all the chicken pieces.
Bake for 40 minutes or until chicken pieces are browned and cooked through.
Recipe Note
Pro Tip:
Feel free to choose whatever cuts you like most. Alternatively, double this recipe and use a whole chicken. That way you’ll get two wings, two breasts, two legs, and two thighs!