Healthy Fried Chicken with Almond Crust
PREP1 HR 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
NS
Number of servings
2
1⁄8 cup (30ml) olive oil
1⁄2 tbs Dijon mustard
2 garlic cloves minced
112 1⁄2g chicken drumsticks
112 1⁄2g skinless chicken thighs
1⁄4 cup (25g) almond meal
1⁄4 tsp smoked paprika
1⁄4 tsp cayenne pepper
1⁄4 tsp salt
1⁄4 tsp black pepper
2 cups (60g) mixed salad leaves
Preheat oven to 210°C/fan 190°C/gas 7. Place a wire rack on a baking tray.
Whisk oil, mustard and garlic in a small bowl. Marinate chicken and set aside for at least an hour.
Whisk almond meal, paprika, cayenne, salt and black pepper in a small bowl and add to a shallow dish.
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.
Divide chicken between plates and serve with mixed salad.
Energy (kJ)
1569 kJ / 375 cals
Protein
24.1 g
Fat
29.9 g
Sat. Fat
5 g
Carbs
2 g
Sugar
0.9 g
Fiber
2.5 g
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