I have a confession. I love fried chicken! I’m not talking KFC or Church’s Chicken, and definitely not Chick-Fil-A. I mean home-made crispy on the outside, juicy on the inside southern fried chicken.
It’s probably been twenty years since I’ve last tasted it. So, needless to say, I was having a craving. And since I’m in the Keto phase of my eating plan, I thought, “This is my chance!” But I chickened out (no pun intended) and opted to do a baked version instead.
Regular fried chicken calls for flour, which is not an ingredient that I can use with my eating plan. I simply replaced flour for almond flour for the coating. It gave the chicken a thin crispy layer.
You’ll want to set up a little station line that includes 1-2 beaten eggs, a shallow dish of seasoned almond flour, and a greased baking dish.
Dip each piece of chicken in the egg, then roll it in the almond flour, and place in the dish. Bake at 400 degrees for 45-55 minutes.
8-10 Bone-in, skin on chicken legs
1-2 Eggs, beaten( I think 1 is plenty)
1 Cup Almond flour
1/2 Tbsp of Seasoned Salt
1/2 Tbsp of Paprika
1) Preheat oven to 400 degrees. Grease a large baking dish.
2) In a small bowl, beat egg and set aside.
3) In a shallow dish mix almond flour, season salt, and paprika.
4) Dip chicken in egg, then in almond flour, fully coating it, and place in baking dish.
5). Bake for 45-55 minutes. Flipping halfway through.
Tried this recipe? Let me know what you think in the comments.