oven-fried chicken {Paleo}

I’m serious.  This is amazing.  I honestly can’t see why I would make oven-fried chicken any other way.  Seriously.  There are a lot of other recipes out there that gluten-free people will say are amazing….but they *might* be lying.  I mean….there’s “yummy” compared to other gluten-free foods….then there’s “yummy” compared to gluten-filled deliciousness food.  But I’m here to testify that this chicken passes the “ipuffyheartgluten test.”

I’d love to take complete credit for developing this recipe, but I borrowed it (and tweaked it slightly) from this blog.  She seems to have expert advice on chicken making!  And I am so appreciative of her knowledge!  🙂

P.S.  All of my family loved this recipe too.  🙂


Oven-Fried Chicken {Paleo}

  • Servings: 8
  • Difficulty: easy
  • Print


  • package of 8 chicken drumsticks or your favorite chicken piece
  • 1 1/2 c almond meal
  • 3/4 c blanched almond flour
  • 1 1/2 T salt
  • 1 t black pepper
  • 1 t cayenne pepper (add more or less depending on how much of a kick you want your chicken to have!)
  • 1 1/2 t paprika
  • 1/2 t Italian seasoning
  • 1/2 t garlic powder
  • 2 eggs, beaten
  • 1/2 c unsweetened, plain almond milk
  • olive oil sprayer


  • Place oven rack in the upper third position of oven. Preheat oven to 350 degrees, and prepare a baking sheet by lining it with tin foil and placing a cooling rack on top of it.  (This is one of the most important steps, because the cooling rack keeps the chicken from getting soggy on the bottom!) Use olive oil spray to generously coat the cooling rack.
  • Mix all of the dry ingredients together with a fork.
  • In separate bowl, beat eggs and almond milk.
  • Use a plate to sprinkle some of the dry mixture on….that way you if you don’t use ALL of the mix, it doesn’t get contaminated with the chicken!
  • Dip chicken in egg mixture, then roll chicken on plate with the dry ingredients.  Evenly coat.  Place chicken on the cooling rack/baking sheet.
  • Repeat until all chicken is done.  Spritz chicken with the olive oil spray.
  • Bake for 1 hour and 10 minutes.  Remove from oven and let cool for 10 minutes.
  • Eat and enjoy!  🙂


About jselander

Council Bluffs/Omaha natural light photographer

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January 2014
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