Healthy Fried Chicken

The end of the Olympics comes with a deafening silence for all involved. The medals are counted, the athletes have gone home, and my television is no longer on 24/7 to catch every moment of the competitions.

Coming home, the athletes are able to let loose after completing their 4-year goal; they can relax knowing that their job is done. After such an exhilarating two weeks, coming home can feel like a bit of a let down, and a lot of athletes focus on their first meal on home soil. Traditional American cuisine usually tops the list of Team USA, and after seeing some of the food coming out of the Sochi, a home cooked Southern favorite would be first on my list!

Here’s a recipe for “Fried” Chicken that is paleo-friendly and uses healthy fats from coconut and almonds, so you can feel the comforted knowing you’re treating your body like gold.

Healthy Fried Chicken

Ingredients

4 chicken pieces, bone-in
1/2 cup almond flour
1/2 cup coconut flour
2 eggs
1 tsp paprika
2 tsp garlic powder
Dash of cayenne pepper or chipotle spice mix (I prefer Mrs. Dash Southwest Chipotle)
Salt and pepper
Coconut Oil

Preparation

Preheat oven to 400
Prepare an oven grilling tray, like a lined baking sheet and set a grill rack on top. Brush some oil on the grill so the chicken doesn’t stick.
Mix together all the seasoning in a bowl, except for paprika, and then divide the mixture in half.
Add paprika to one half and mix this well into the chicken pieces. Set aside.
Take the other half of the seasoning and mix with almond flour in a bowl.
In another bowl, whisk the eggs (yolks and whites).
Taking one piece at a time, dip the chicken in eggs mixture and coat in flour mixture and set on a plate. Let the chicken sit for 10 minutes.
Coat each chicken pieces in the flour mixture again and set on the grilling tray.
Drizzle melted coconut oil over all the chicken pieces.
Bake for 40 minutes or until chicken pieces are browned and cooked through.