Advanced and Core Plan
Serves 4-6
This is an absolutely amazing “true to the original” replacement recipe. The chicken is moist and delicious and the coating is crunchy and tasty. It is great served with mashed cauliflower and sliced cucumbers with avocado mayonnaise and dill.
**I used an Air Fryer (see note below) for this recipe but you can bake the chicken pieces or fry them in coconut oil**
2 skin on, bone in organic chicken breasts
4 skin on, bone in organic chicken thighs
4 organic eggs
1 1/2 cups almond flour
1 1/2 tablespoons sea salt
1/2 teaspoon pepper
2 tablespoon paprika
2 teaspoons granulated garlic
Grass-fed butter
Generously salt the chicken. Whisk the eggs and put them in a pie dish (or other shallow pan). Mix together the almond flour, salt, pepper, paprika and garlic in a separate pie dish and mix well.
Dip the chicken pieces in the egg mixture then into the flour mixture making sure to press it in and cover the entire piece of chicken.
Heat your air fryer and place the chicken pieces in and top each piece with a few pats of grass fed butter. Do not crowd the basket. You may need to do it in two batches.
Cook at 360 degrees for 20 minutes, flip over and cook for another 5-8 minutes or until chicken is cooked through.
Air Fryer Note – Most people get an air fryer to avoid adding fats to their meals. In contrast, I highly recommend getting a lot of healthy fats in your diet so I added the butter to the chicken while it cooked. I use this kitchen gadget to achieve a fried-like result without having to lose precious, healthy coatings in a pan of coconut oil and to get better crispiness than the oven can. While you can fry in coconut oil or bake. I prefer the air fryer method for the best final product.
EatSmart Meals 
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