Crispy Almond Chicken

This delicious chicken recipe is a family favorite at my house!  The almond meal gives it a nice crunch without using wheat flour (I don’t eat wheat for a number of reasons) and the chicken stays nice and juicy.

1lb of chicken tenders or sliced breast meat

¼ cup almond flour

½ teaspoon Redmond REAL salt

¼ teaspoon fresh ground black pepper

Dash of dried oregano leaves

2 tablespoons raw coconut oil

 

In a medium sized pan heat oil to medium heat.  Combine almond flour with salt, pepper and parmesan cheese and stir to blend.  Press chicken into breading mixture and coat evenly.  Cook chicken in the pan until there is no pink left in the middle of the chicken, the juices run clear when punctured with a fork or the internal temperature reads 160 degrees or higher.

 

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Austin EricksonAbout the Author

Dr. Austin Erickson is a chiropractor with offices in Glenwood City and the 4 Corners near New Richmond, Wisconsin. He is an expert at combining chiropractic treatment with nutritional advice to achieve excellent results. He has cured himself of psoriasis and autoimmune related arthritis using his protocols. Connect with him on Twitter and Google+

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  1. Pingback: 3 Essential Things to Know for Making a Healthy Pancake Recipe | The Cooking Chiropractor

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