Way back in those halcyon BC (before child) days I worked in London and was totally in love with the crispy chicken recipe from a certain fast food joint. You know the one huh? Once a week, on my way home (late) from work I’d drop in. A complete creature of habit, I always bought 3 pieces of chicken: one for me and one each for my two furry friends, Stolly and Bolly (aka ‘The Boys’)
I loved the crispy crumb and the depth of flavours; the boys weren’t fussy about where it came from, they just loved getting chicken for dinner instead of tinned cat food and in those days I wasn’t very well-informed about battery farming and meat production.
The greasiness of the chicken was a problem though, and after one too many episodes of food poisoning from ‘dodgy chicken’, I (reluctantly) saw the light and stopped buying fried chicken. Suffice to say that the boys were not impressed.
Then my son came along and I started to really think about the food I was eating and what I was feeding him. I worried about nasty chemicals, developed a conscience about intensively farmed meat and began converting to a healthy eating plan that I’ve followed ever since.
This super-easy gluten free crispy chicken recipe is a real winner and my son LOVES it. I get to choose the chicken I use and it’s comforting to know where it’s come from. I only buy organic meat and try to buy locally whenever I can. It’s good to know exactly what I’m giving to my son.
This crispy chicken recipe is a delicious, healthy and gluten-free alternative to the fat laden fried chicken sold at fast food 'restaurants'. If you want to keep it healthy, but love that Southern Fried flavour, this recipe won't disappoint you.
- 4 chicken breasts
- 3 1/2 oz ground almonds
- 2 oz dessicated coconut
- 1 egg
- 1/2 tbsp paprika
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Preheat the oven to 190c
Grease a baking tray with a teeny tiny amount of olive oil (just enough to get a light sheen)
Mix all the dry ingredients together in a large bowl (ground almonds, dessicated coconut, paprika, cayenne pepper, and a pinch of salt and pepper)
One piece at a time, coat the chicken in the beaten egg, then roll it in the coconut mixture until well covered, before placing it on the baking tray
Repeat until all of the chickenis coated with the coconut mixture
Bake for 20 to 25 minutes or until the chicken is golden brown and crispy/dry
Serve with roasted sweet potatoes, a crisp green salad and homemade coleslaw.
Eat immediately and enjoy! I would love to know how you enjoy yours! Do let me know.