Almond Crusted 'Fried' Chicken Whole 30 Recipe

Today I wanted to share one of my FAVORITE 'healthy' recipes that you can use for meal prep as well as dinner, the whole family will enjoy the flavor. Almond Crusted 'Fried' Chicken: Whole30 Recipe. If you have ever tried the Zatarain's New Orleans Style Bake and Crisp Chicken breading, and like it, then you will really like this alternative for keeping that same flavor and texture in a healthy meal choice. That way you may make this for meal prep more often; instead of the traditional Zatarain's version which is good only in moderation, like on a reward day. This is also made with Almond Flour which is Whole 30 approved and Gluten Free so it is versatile in many diet plans and many lifestyles. I realize these aren't the best magazine quality photos, but I blog what I live....and I've learned that I do not live to blog. So this was an 'actual meal' that I was making for my family....which I do on the regular. The kids even like it!! Maybe one day I'll update with a beautiful photo....iPhone photo will suffice for now;). On to delicious chicken...

Almond Crusted 'Fried' Chicken {Baked}

See how it actually looks like it is 'Fried' Chicken?!? So Yummy... 

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I also really love this recipe because it is a known fact that it is extremely 'challenging' to infuse flavor into chicken that is 'fatless', aka skinless, and 'boneless.' This particular recipe really gets that flavor into the meat!! Our family tries hard to eat healthy and not fall into the patterns of regular American-style fast eating, which we STILL do on occasion due to time/ busy schedule, nothing wrong with help now and again. Yet we try not to, I try to make real food, with fresh or 'raw' ingredients.

Supplies:

Chicken Breasts/ Tenderloins
Almond Flour 2 Cups
4 Eggs/ or 6 Egg Whites
Garlic Powder 2 Tspn
Onion Powder 1 Tspn
Cayenne Pepper 1/2 - 1 Tspn
Paprika 1/2 Tspn
Black Pepper 1/4 Tspn
Sea Salt 1/2 Tspn (to taste)
Chile Pepper Powder 1/2 Tspn
Cutting Board
Baking Sheet
Parchment Paper
Ghee / or Extra Virgin Olive Oil

My Whole30 Journey:

For my blog post about my Whole 30 journey {a real person} unpaid advocate, read about it here!

WEEK 1
WEEK 2
WEEK 3
WEEK 4

Step 1:

Gather supplies. Place parchment on baking sheet and set aside. Set oven to 350* Degrees F, and preheat.

Make sure you have everything, all the dry ingredients and spices. List is above, shown here is only a few of what you will actually need.

Mix your dry ingredients together in a large bowl and then prepare your breading station and set aside.

Step 2: 

Clean, skin, cut off fat, and slice up your chicken breasts. If your using tenderloins, clean and cut off extra fat.

 Here is chicken breast portion yet using tenderloins makes then the perfect size for meal prep and serving for kids. If possible use organic chicken, free range, cage free, no added hormones/antibiotics etc. Can be found at health food, natural stores, and Whole Foods Market.

Step 3:

Prep two bowls or plates to start your breading station. Place and whisk eggs in one bowl. In the other bowl place and mix up your dry breading ingredients. Bread your chicken....dip in eggs first, then dip in breading.

Almond Flour can be found at health food stores or specialty stores, yet the best price I've found was at Target. It was about $7 a bag instead of $14-$16 at alternative vendors. The spices are also an estimated amount, add more of any one of the spices to suit your taste. If you like more heat add more of the chile or cayenne. It's what you make of it....

Step 4:

Drizzle ghee or olive oil on lined baking sheet and arrange chicken sections on sheet. Place in oven for 45-50 minutes, depending on oven.
Half way through, flip over chicken sections, add more ghee or EVOO if chicken breading looks dry.

Step 5: 

Meanwhile, pop broccoli or another green veggie into microwave while chicken is baking and serve with 1-2 cups of green vegetables. 

How to make Ghee yourself, check it out!

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Please comment below if you have any questions....
Enjoy!

~Be Sweet
Christina
Sweetest Haute

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