Fried chicken always felt off-limits, even before I went gluten free. Its one of those classic unhealthy guilt foods.. But it doesn't have to be! This recipe uses almond flour and starch, so it's not only gluten free, but grain free as well. It's also baked instead of fried!
Stay tuned for some fun waffle sandwich recipes coming in the near future featuring this "fried" chicken.
- 1 lb of chicken thighs, trimmed if necessary
- 1 egg + 1 teaspoon milk (dairy or nondairy)
- 1/4 cup tapioca starch (or potato or arrowroot!)
- 1/4 cup blanched almond flour
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 Tablespoon garlic
- 1/4 teaspoon salt
- Preheat oven to 400 degrees.
- In a shallow bowl, mix together the eggs and milk. In a separate bowl mix together the tapioca starch, almond flour, paprika, black pepper, salt, and garlic.
- Dip the chicken pieces in the egg wash first, then roll in the flour mixture until fully coated.
- Put the coated chicken on a large baking sheet and drizzle the chicken with a mild flavored oil of choice. (I typically use coconut oil, grape seed or refined olive oil!) bake for 25 minutes (or longer) at 400 degrees until slightly brown and cooked through.
Need to make the recipe egg free? Instead of the eggs - In a saucepan mix together 2 TBS of starch (Potato Starch, Tapioca or Arrowroot) and 1/2 cup of Milk (dairy or nondairy) . Whisk the starch-milk mixture in a small saucepan over medium heat for 2-3 minutes until it thickens. Allow to cool and set back in into a bowl wide enough to dip the chicken in. (Thickening it this way will allow the seasoned almond flour to stick really well.)
Can't have almonds? Use another nut or seed flour of choice! You can make this nut or seed flour by finely processing the nut or seed of your choice in a blender until it becomes a flour. (Just don't pulse the nuts/seeds too long as you may end up with a peanut butter consistency)