Oven Fried Chicken

oven fried chicken(2).jpg


 

An amazing upgrade to standard fried chicken. This recipe is simple to remember and comes together quickly. No oil, no gluten, and no frying.

Ingredients

  • 4-5 chicken thighs or chicken pieces from pasture raised chickens

  • Buttermilk, approximately 1 cup

  • 1 cup blanched almond flour

  • 1/2 cup cassava flour

  • 2 teaspoons unrefined sea salt

  • 1 teaspoon paprika

  • 1 teaspoon granulated or powdered garlic

Instructions

  1. Preheat the oven 350◦. Use the convection oven setting if you have it.

  2. Rinse the chicken in cold water, drain, and cover with buttermilk. Allow to marinate for at least 30 minutes or up to 4 hours in the fridge.

  3. Combine remaining dry ingredients in a a large bowl. Mix well.

  4. Shake off excess buttermilk from chicken pieces and dredge with flour, coating each piece thoroughly.

  5. Place chicken pieces on a broiler pan or a cookie cooling rack stacked on top of a cookie sheet or move to a gas grill. This will ensure better air circulation and crispier breading.

  6. Roast in an oven or grill for 30-45 minutes.

Notes:

-An air fryer setting can also be used here.

-A simple way to remember this breading recipe is 2:1 ratio of almond flour to cassava flour with 2 teaspoons of salt. You can add any other spices to taste.