Sep 3, 2014
I am sure I have mentioned it a time or two on the blawg that Chris is a health nut. I totally admire him for it because I am a lover of the junk food variety, but he keeps us all on the straight and fibrous. It took me a little bit to alter our weekday meals, and learn how to make healthier (but still flavorful) dishes. Let's be honest we are Italian, I could live off of pasta, cold cuts, and cannoli's. But Chris only cheats on the weekends with me so weeknights are reserved for the healthy options.
Which brings me to one of my very very favorite meals, fried chicken. Except not really fried because I am not trying to give anyone a heart attack. I make this with almond flour and bake it, but I can promise you it has all the same flavor if not more than fried chicken.
5-6 chicken breasts (I like the thin cut for this)
1 1/2 cups almond flour
1 1/2 tablespoon seasoning salt
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon garlic powder
2 eggs beaten
2 tablespoons almond milk (or regular doesn't matter)
olive oil spray
half a lemon (optional)
Preheat oven to 350
Mix flour, salt, pepper, paprika, parsley, and garlic powder in a bowl. In a separate bowl mix eggs and milk. Cover a baking sheet with tin foil and lightly spray with cooking oil. Then dip chicken breasts in egg mixture, followed by the flour mixture. Almond flour will get crumbly if too wet so use your fingers to pat the chicken down and really cover it. Then place on cooking sheet. Do that will all pieces. Once finished use your cooking spray to spray the tops of the chicken to give them a nice little glow. This also helps to crisp them up in the oven!
Fry them up....I mean bake. If using the thin breasts they only take about 35 minutes.
Once they are done squirt a little lemon over the tops and devour!