Dan Churchill

Healthy Fried Chicken with Almond Crust

Dan Churchill
PREP 10 MIN
COOK  45 MIN

Dan’s trick to making fried chicken healthy is all in the almond crust. And technically you’re baking the chicken, not frying it. Tip: Place the chicken on a baking rack to ensure a crunchy bottom.

DF

EF

GF

Number of servings
2
Ingredients

1 12 tbs (30ml) olive oil

12 tbs (10g) Dijon mustard

2 garlic cloves minced

112 12g chicken drumsticks

112 12g skinless chicken thighs

14 cup (25g) almond meal

14 tsp smoked paprika

14 tsp cayenne pepper

14 tsp salt

14 tsp black pepper

2 cups (60g) mixed salad leaves

Methodbased on 4 servings
1

Preheat oven to 215°C/fan 195°C/gas 7. Place a wire rack on a baking tray.

2

Whisk oil, mustard and garlic in a small bowl. Marinate chicken and set aside for at least an hour. 

3

Whisk almond meal, paprika, cayenne, salt and black pepper in a small bowl and add to a shallow dish. 

4

Remove chicken from oil, reserving oil and coat chicken pieces in almond meal mixture, tapping off excess and place on the rack. Drizzle with remaining oil and bake for 45 minutes.

5

Divide chicken between plates and serve with mixed salad.

Nutritional Informationper serving

Energy (kJ)

1581 kJ / 378 cals

Protein

24.3 g

Fat

30 g

Sat. Fat

5 g

Carbs

2.7 g

Sugar

0.9 g

Fiber

1.8 g

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