Flavorful gluten free low-carb breaded chicken that not only tastes amazing but is colorful as well. It contains no coconut.
Dinner, Lunch, Main Course
almond flour, cheese, parmesan, pecorino romano
1poundbonelessskinless chicken breasts
superfine almond flourBob’s Red Mill (or blanched almond flour)
4ouncesgrated Pecorino Romano cheeseCostco (or Parmesan)
2teaspoonspaprikaup to 1 tablespoon for an orange color
1whole large egg(or buttermilk)
1large egg white
Salt and pepperto taste
Slice the thickness of each breast in half or in thirds if they extremely thick. You want them all to equal in thickness. Using a kitchen mallet, pound the thick portions down to equal thicknesses. Pat dry with paper towels.
Dredge each piece in almond flour on a plate (I like to use coated paper plates to make clean up easier). Salt and pepper each side and press into the chicken; set aside.
In a separate plate, combine the remaining flour with the cheese, paprika, and garlic powder; set aside.
In a shallow bowl, beat the egg and egg white.
One at a time, using a fork, dip each piece of chicken into the egg, coating all sides. Then, using another fork, dredge the same piece of chicken into almond flour mixture; set aside.
Heat two large skillets or a large electric skillet with oil, no more than half each deep. (The more oil you use and the hotter the oil, the crispier the chicken. However, you can easily burn the breading. So, medium is about the highest I would go.) Cook each side about 6 minutes.
For crispier chicken, refrigerate for at least 30 minutes.
To prevent the breading from easily falling off, once fried, transfer the chicken to a wire rack unless immediately serving. This prevents steam from building up between the breading and the chicken.