Healthy Fried Chicken
This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.
Servings: 10 pieces
Calories: 328kcal
Ingredients
- 10 chicken drumsticks or chicken thighs bone-in, skin-on
- 3 large eggs
- 2 1/2 cups short coconut flakes
- 3/4 cup almond flour or almond meal
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon Ggound black pepper
- Cooking spray I use Misto
Instructions
- Place wire rack on top of a baking sheet lined with parchment paper or a silicone baking mat. Spray the rack with cooking spray or brush it with oil and set aside. Preheat oven to 425 degrees F.
- In a large plate with edges, add coconut flakes, almond flour, garlic powder, oregano, salt and pepper. Stir with a fork and set aside.
- In another bowl, whisk the eggs and set aside.
- Organize dredging station by placing in a row: chicken, egg wash and coating. Take a drumstick, dip into an egg mixture, dredge in coating, dip in the eggs again and finally dredge in coating one last time. Place on previously prepared wire rack and repeat with remaining 9 chicken drumsticks.
- Bake chicken for 40-45 minutes or until the meat thermometer inserted in the thickest part close to the bone but not touching registers 165 F.
- Serve immediately for the best crispy healthy chicken in the world!
Notes
- Store: Refrigerate in an airtight container for up to 2-3 days. I recommend to line the bottom of a container and top of chicken with double layer of paper towel to soak up the moisture. Unfortunately, the chicken will not be quite as "crispy" when reheated.
- Freeze: Bake and cool chicken completely. Wrap each chicken piece in foil, then place in resealable Ziploc bag and freeze for up to 3 months.
- Be sure to use short coconut flakes: If you have long coconut flakes, pulse them in a blender or food processor. They will mix with almond flour, sticking to the coating well this way.
- Oil the rack: You have to spray even a non-stick wire rack with cooking spray or brush with a brush dipped in oil.
- Remove carefully: Once chicken is baked, don't just grab it off the rack. Let the chicken cool for a few minutes then using a butter knife or spatula, push the chicken off from underneath the rack.
Nutrition
Serving: 1drumstick | Calories: 328kcal | Carbohydrates: 7g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 280mg | Fiber: 4g | Sugar: 2g