A kid favorite, this roasted chicken is crunchy on the outside, tender and juicy on the inside, and sure to please the whole family. Delicious when served with mashed cauliflower.
Crispy Oven Roasted Chicken
*One 4 to 5 pound chicken, cut up into 8 pieces, skin removed
*Coconut Oil, melted
*1/4 cup coconut flour
*2 eggs, beaten
*½ teaspoon black pepper
*2 Tbsp unsweetened, plain almond milk
*1½ cups almond meal
*¾ cup blanched almond flour
*½ teaspoon cayenne pepper
*1½ teaspoons paprika
*½ teaspoon dried oregano
*½ teaspoon garlic powder
- Place an oven rack in the upper third position (second one from the top). Preheat oven to 350F. Prepare a roasting pan by lining it with foil and placing the cooking rack on top. Use the melted oil to generously coat the cooking rack. Wash Chicken in cold water, then pat dry with paper towels.
- Use a spoon to spread some of the coconut flour onto a large plate. In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs and pepper with the almond milk. Mix the almond meal and almond flour in a bowl. Use a fork to sift through and break up any clumps. Add pepper, cayenne, paprika, oregano and garlic powder to flour and use fork to mix thoroughly. Spread onto a separate large plate.
- Dip a piece of chicken into the coconut flour until well coated; Dip a piece of chicken in the egg until well coated. 4. Pat the almond flour mixture onto the chicken until all sides are coated well and place on the cooking rack.
- Repeat until all of the chicken is evenly coated and on the cooking rack. Make sure to leave space around each piece of chicken.
- Finally, use the melted oil and drizzle evenly to give each piece of chicken a nice coating (it should shine or appear misted). Bake for 50 minutes or until internal temperature is 165®F. Remove from oven and allow to cool for at least 8-10 minutes. Enjoy!
*NOTE: I had about ¼ cup flour mixture leftover on the tray that was contaminated by the raw chicken so I threw it away. Same thing for the egg – trash it.
If you were careful and used a spoon to scoop the flour mixture from the mixing bowl and have any leftover (I had 1 cup), store in an airtight glass jar and save for the next batch!
Word from Abby: In regards to the note above, this is typical of the dredging method, sometimes there is waste, other times you must add more. This greatly depends on the size of the chicken pieces.
Delicious served with mashed cauliflower.