Except it isn’t fried…
Cause it doesn’t actually have to be. Neither healthy grain-free fried chicken, nor the buttermilk version has to be fried OR slathered in breadcrumbs. And it will still taste so incredibly good.
Don’t believe me? Oh…you will!
Yeah, I’ve experimented for ages. And to be honest, even though the buttermilk brings in an additional depth of flavour, it isn’t necessary either. I first tried this with only olive oil to see if it’d work for the Winter Dump. It did. But when I feel like getting fancy I bring out the buttermilk goodness.
Don’t be scared a little chicken skin, either. If you’re sourcing your meat from healthy, happy chickens, the skin is full of goodness. Besides, it’s the tastiest part.
Our family will never go back to using breadcrumbs or frying again. This is TOO yummy.
Healthy Grain-Free “Fried” Chicken
- 1 cup almond flour
- 1/2 cup almond flour to keep things “grain-free” OR brown rice crackers
- 2 tsp salt
- 2 tsp paprika
- 1 tsp thyme
- 1/2 tsp black pepper
- pinch or two cayenne (more if tolerated)
- 2 pounds chicken thighs and drumsticks, skin on, bone in
- 2 or 3 Tbsp olive oil OR *Buttermilk Option
If using, grind brown rice crackers in a food processor. Combine it with almond flour and spices.
Place chicken in a sealable plastic bag. Add olive oil and coat well. Add almond flour mixture and shake them in the bag with the chicken, until pieces are coated well.
Preheat oven to 450 degrees. Prepare a baking sheet with oil or parchment. Place chicken on sheet and bake in oven for 35 minutes, or longer if needed. Let chicken stand 5 minutes before serving.
*BUTTERMILK OPTION: Soak chicken pieces in 1/3 cup buttermilk, 1 beaten egg and 2 tsp dijon mustard for a few hours. Then place in plastic bag with almond flour mixture and shake it until coated.