 |
| Based on the "Oven Fried Chicken" recipe in Betty Crocker's Cookbook, 1986 edition, page 242. |
Paleo Fried Chicken
Prep time: 20 min.
Cook time: 30 min.
Yield: 3 really large breasts (6 servings)
Ingredients:
3 tablespoons olive oil (or coconut oil)
1/4 package (about 3/4 cup) Aldi's Natural Grove Almonds
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 egg
1 tablespoon water
2-1/2 to 3 lbs. boneless, skinless chicken breasts
Directions:
Preheat oven to 425°. While the oven is heating up, grind up almonds in a food processor. Ground almonds should be coarser than almond flour. Combine ground almonds with salt, paprika and pepper. Dump the almond mixture onto a plate.
Place the oil in a 13 X 9 glass baking dish and heat in the oven while you finish prepping the chicken.
Beat the egg and add water.
Drag chicken through the egg mixture. Lightly shake chicken over the bowl to make sure the egg isn't "drippy." Press the chicken into the almond mixture.
Grab the hot pan/oil from the oven. Place chicken pieces into the pan, with the almond-coated sides up.
Cook for 15 minutes. Carefully turn the chicken pieces over so the almond side is now down. Return to the oven and cook until thoroughly done. It took another 15 minutes for me. (The chicken breasts were already cut in half prior to prep and cooking.)
Serving size: 1/2 chicken breast
Calories per serving: 336
Fat per serving: 20.1
Protein per serving: 34.9g
Cholesterol per serving: 118mg
Carbohydrate per serving: 3.59grams
Nutritional info was figured using 3 tablespoons of olive oil. The information would be different if you used coconut or some other oil. This is very high in fat and protein, so it's a good choice for a heavy workout day. Cut back on both protein and fat by only "breading" one side of chicken.Prep time: 20 min.
Cook time: 30 min.
Yield: 3 really large breasts (6 servings)
Ingredients:
3 tablespoons olive oil (or coconut oil)
1/4 package (about 3/4 cup) Aldi's Natural Grove Almonds
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 egg
1 tablespoon water
2-1/2 to 3 lbs. boneless, skinless chicken breasts
 |
| Ground almonds should be coarse. |
Directions:
Preheat oven to 425°. While the oven is heating up, grind up almonds in a food processor. Ground almonds should be coarser than almond flour. Combine ground almonds with salt, paprika and pepper. Dump the almond mixture onto a plate.
Place the oil in a 13 X 9 glass baking dish and heat in the oven while you finish prepping the chicken.
Beat the egg and add water.
Drag chicken through the egg mixture. Lightly shake chicken over the bowl to make sure the egg isn't "drippy." Press the chicken into the almond mixture.
Grab the hot pan/oil from the oven. Place chicken pieces into the pan, with the almond-coated sides up.
Cook for 15 minutes. Carefully turn the chicken pieces over so the almond side is now down. Return to the oven and cook until thoroughly done. It took another 15 minutes for me. (The chicken breasts were already cut in half prior to prep and cooking.)
 |
| Served with green beans. |
Serving size: 1/2 chicken breast
Calories per serving: 336
Fat per serving: 20.1
Protein per serving: 34.9g
Cholesterol per serving: 118mg
Carbohydrate per serving: 3.59grams
Virtual Paleo Potluck
This week, I provided the main course, so you send the side dishes. Send a link to your favorite paleo-friendly side dish. You can link to your own recipe or someone else's. Or tell us how to make this recipe tastier or more paleo-friendly. And, you can upload your pictures, too.
This week, I provided the main course, so you send the side dishes. Send a link to your favorite paleo-friendly side dish. You can link to your own recipe or someone else's. Or tell us how to make this recipe tastier or more paleo-friendly. And, you can upload your pictures, too.
No comments:
Post a Comment