Almond-Flour Fried Chicken
This recipe is a hit with my crowd. I use this recipe on all kinds of chicken pieces (breasts, drumsticks, etc.) as well as frequently making “chicken nuggets” out of this recipe. I never cook for one meal and neither should you. Always calculate making enough for leftovers. Double or triple this.
4 skinless, boneless chicken breasts (preferably free-range) or any chicken parts
3 eggs, beaten
¼ cup of Almond milk
1 cup of Almond-flour
1 t. of garlic powder
1 t. of onion powder
1 t. of paprika
Seasoning salt and pepper to taste.
Olive oil to cook in.
(Actually, I use more garlic, onion, and paprika than this so adjust it to your family’s preference.)
Mix the eggs with the almond milk. Separately, mix the almond-flour, garlic powder, onion powder, paprika, salt, and pepper (I often use a Ziploc bag for this). Dip the chicken in the egg mixture and then dip and coat with the dry ingredients mixture. Cook on the stove in olive oil. Fry the chicken about 7 to 10 minutes on each side, or until it’s ready. This is satisfying comfort food!