Crispy Oven Fried Chicken | Paleo, Whole30

Servings:

Calories: 513kcal

Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set it aside. Whisk an egg in one bowl. In the other bowl, combine the almond flour, shredded coconut, and spices.
Pat the chicken pieces dry, then coat them one at a time repeating until all of the chicken is coated:
Dip the chicken into the egg, then flip to coat on both sides.
Press the chicken into the coating mixture, then flip & repeat to coat both sides evenly.
Lay the chicken onto the parchment-lined baking sheet.
Once all of the chicken pieces are coated, give them an even mist of olive oil spray to help them brown.
Bake for 20 minutes to cook the chicken through. If you want more browning action, try turning on the broiler for the last few minutes.
Remove from the oven, sprinkle with a little extra sea salt, and serve hot!

I use a "Misto" refillable mister where you add your own olive oil. You can use whatever cooking spray you like.

If you don't mind pan-frying, it's a great way to add extra crispiness and browning. Here's what you would do:

After step 2 is complete, heat 3 Tbsp of coconut oil in a large skillet over medium high heat.

Cook the chicken in batches (so you don't crowd the pan) for 2-3 minutes on each side (just long enough to brown; but not to cook through).

Lay the chicken out on a parchment-lined baking sheet, and bake at 375ºF for 10-15 minutes to finish cooking through.