Tuesday, October 30, 2012

Oven Fried Chicken

I am the "fried chicken queen". Not that I have cooked much of it through the years .... I just love to EAT IT!!!!
I have to say that fried chicken has been my one single downfall from time to time while traveling or for that matter the famous Murph's Gaslight in Bermuda Dunes, CA near where we live. I have liked this style as it does not have a heavy coating.
My mother and grandmother were famous for their fried chicken so growing up we consumed our fair share. I'm sure it, among other southern cooking is why I must do my best now to recreate some of our family favorites into a healtier version.
I have played around with several variations and combinations for fried chicken, nuggets and strips. I am always partial to bone in although I have landed on this one and it works fabulously for all of them.

4 chicken breast halves
   or 1 whole chicken cut up
3 eggs, beaten
2 cups almond flour- fine
3/4 cp Parmesan cheese-fine
1/2 tsp oregano
1/2 tsp Celtic salt
1/2 tsp pepper
olive oil spray

Preheat oven 350.
  • Spray a foil lined baking sheet with olive oil spray.
  • Mix eggs in medium bowl. Mix almond flour with the rest of the dry ingredients in another medium bowl.
  • Cut chicken breast halves into 3 pieces each.
  • Dip the pieces into egg mixture then coat with almond coating. (I will often divide almond mixture into two batches as it helps keep it from getting wet clumps into the mixture which enables it to cling to the chicken better)
  • Place chicken onto baking sheet
  • Spray tops of breded chicken with more olive oil spray.
  • Bake 20-25 minutes. For a crispy outside, turn broiler on low and broil each side for 5 minutes. Keep a close eye on it.
In my freezer
I like to double this recipe and freeze it on a pan right after breading the chicken. When it is frozen I put it in a Ziploc to bake at a later date. Couldn't be easier.
 I served this with a creamed spinach that was fabulous to dip the bites of fried chicken into.
Recipe to follow

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