How to Make Jamie Oliver Paleo non-fried ‘fried’ chicken - glutenfree almondchicken

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, paleo non-fried ‘fried’ chicken - glutenfree almondchicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Paleo non-fried ‘fried’ chicken - glutenfree almondchicken is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Paleo non-fried ‘fried’ chicken - glutenfree almondchicken is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have paleo non-fried ‘fried’ chicken - glutenfree almondchicken using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Paleo non-fried ‘fried’ chicken - glutenfree almondchicken:

1. Get Coating mixture
2. Take 1 1/2 cup ground almonds
3. Get 2-3 tbs sweet paprika
4. Make ready 1 tbs each of oregano, thyme, basil and / or herbs de Provence
5. Prepare 1 1/2 tbs garlic powder
6. Make ready 1 tbs onion powder
7. Make ready 1 tbs ground ginger powder
8. Prepare 1 tbs cumin
9. Get to taste Chilli, salt and pepper
10. Get Chicken
11. Make ready 6-8 pieces chicken (breast, thighs or wings)
12. Make ready Other
13. Get 2 eggs

Steps to make Paleo non-fried ‘fried’ chicken - glutenfree almondchicken:

1. Mix all spices in a bowl - taste to check if you like the mix. Add extra spices accordingly
2. Mix spice mix into almond flour, stirring so it’s spread evenly
3. Mix two eggs in a bowl
4. Coat chicken in the eggs and then coat fully in spices.
5. Arrange on a baking paper and cover with aluminium foil
6. Bake for 20-45 min, depending on the size of the pieces (20 min for chicken nuggets, 45 min for whole thigh or breast). Remove aluminium foil half-way through so the coating gets crisp.
7. Best enjoyed with fresh salad. Keeps well in the fridge for a few days and can be sliced and added to a salad to make it more substantial.

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