Recipe of Super Quick Homemade Paleo non-fried ‘fried’ chicken - glutenfree almondchicken

Paleo non-fried ‘fried’ chicken - glutenfree almondchicken.

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, paleo non-fried ‘fried’ chicken - glutenfree almondchicken. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Paleo non-fried ‘fried’ chicken - glutenfree almondchicken is one of the most favored of recent trending foods on earth. It is simple, it's quick, it tastes yummy. It is appreciated by millions daily. Paleo non-fried ‘fried’ chicken - glutenfree almondchicken is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have paleo non-fried ‘fried’ chicken - glutenfree almondchicken using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Paleo non-fried ‘fried’ chicken - glutenfree almondchicken:

1. {Get of Coating mixture.
2. {Take 1 1/2 cup of ground almonds.
3. {Get 2-3 tbs of sweet paprika.
4. {Take 1 tbs of each of oregano, thyme, basil and / or herbs de Provence.
5. {Make ready 1 1/2 tbs of garlic powder.
6. {Make ready 1 tbs of onion powder.
7. {Take 1 tbs of ground ginger powder.
8. {Take 1 tbs of cumin.
9. {Make ready to taste of Chilli, salt and pepper.
10. {Take of Chicken.
11. {Make ready 6-8 pieces of chicken (breast, thighs or wings).
12. {Make ready of Other.
13. {Make ready 2 of eggs.

Instructions to make Paleo non-fried ‘fried’ chicken - glutenfree almondchicken:

1. Mix all spices in a bowl - taste to check if you like the mix. Add extra spices accordingly.
2. Mix spice mix into almond flour, stirring so it’s spread evenly.
3. Mix two eggs in a bowl.
4. Coat chicken in the eggs and then coat fully in spices..
5. Arrange on a baking paper and cover with aluminium foil.
6. Bake for 20-45 min, depending on the size of the pieces (20 min for chicken nuggets, 45 min for whole thigh or breast). Remove aluminium foil half-way through so the coating gets crisp..
7. Best enjoyed with fresh salad. Keeps well in the fridge for a few days and can be sliced and added to a salad to make it more substantial..

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