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Almond Meal Breaded Chicken Recipe

This is one of my first Paleo recipes that tasted absolutely delicious. In fact, I think it was better than the real thing.  I wanted to share this amazing chicken recipe with you. Believe me when I tell you, I have made a lot of chicken recipes before, but this almond meal breaded chicken recipe is definitely worth paying attention to and trying.

Totally a la Paleo, I used almond meal instead of breadcrumbs or flour and it turned out really well. The almond meal helped to create a thick crust around the chicken and the bit of (healthy) fat in the nuts made the chicken really moist.

I have to say that this was the closest “healthy” version I’ve ever made that tasted ‘better’ than the true bread-crumbed or floured chicken fried in oil.

It was just as well I made extra – everyone had seconds.

Almond Meal Breaded Chicken Recipe

Meal Type: Dinner or Lunch or snack (I like it cold too)
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook time: 20-30 minutes
Serves: 6
Dietary Considerations: Paleo, Grain Free, Sugar Free, Dairy Free,

Chicken + Breaded Almond Meal Ingredients

  • 11/2 lb boneless, skinless chicken ( I used thighs)
  • 2 cups almond meal
  • 1 tbsp paprika
  • ½ tsp fresh garlic
  • ½ sweet yellow onion
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 eggs, lightly beaten
  • Coconut oil (you can use olive oil)
  • 1 lemon

 

Just remember to season your almond meal  BEFORE you bread the chicken with it! This way the chicken has the best taste..

Instructions
1.   In one bowl – beat eggs, squeeze lemon juice, add paprika, salt, pepper
2.   In another bowl – mix together 2 cups almond meal, paprika, salt and pepper.
3.   Dip chicken into egg mixture then into almond meal mixture
4.   Place in a large pan coated with coconut oil/ or olive oil, fresh garlic and sliced yellow onion. ( I used coconut oil) Repeat with all chicken pieces
5.   Cook for 20-30 minutes, until golden brown on medium fire
6.   Serve hot or cold!

Paprika:  Did you know?
The plant that makes the Hungarian version of the paprika spice was first grown in 1529 by the Turks at Buda, which is now part of the capital of Hungary, Budapest.
The first recorded use of the word “paprika” in English is from 1896.
It came from the Hungarian word “paprika”, which was a diminutive of the Serbo-Croatian language word “papar” (meaning “pepper) which in turn, came from the Latin “piper” or Modern Greek “piperi”.

Paprika

Paprika, Chili and Cayenne are not the same.

Paprika – there are a lot of different types and grades. Commercial paprika is produced in Spain, South America, California, and Hungary. Hungarian paprika is of the highest quality with its rich red color and smooth texture. Usually, the container will say if the paprika is sweet or hot; if it doesn’t say, it’s most likely sweet. Spanish paprika, known as pimentón, is made of smoked peppers that have been ground. Only smoked paprika from the La Vera region of Spain can carry the name pimentón.

Cayenne are peppers. They are really hot and cayenne powder is ground dried cayenne pepper.

Chili Powder is a mix of chili pepper powder and other spices like cumin and garlic powder and sometimes other spices like cinnamon or nutmeg. Remember that chili powder can be really hot depending on the ratio and type of chiles to other ingredients are used together.

Bon Appetit!

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Dr. Pamela Nathan DHM May 10, 2014