AuthorHeather BlakeCategoryDairy free, Gluten-free, MeatDifficultyBeginnerThis healthy & tasty option uses almond, coconut, and spices as a crispy gluten-free breading and is baked to perfection!
Preheat oven to 425 degrees F.
Gently whisk egg in a large bowl.
Cut chicken into tender-size pieces (1" x 2"). Place in the large bowl with the egg.
Drizzle olive oil on top and toss to cover all pieces with egg & olive oil.
Combine flours and spices on a medium plate.
Dip chicken into breading and place on a non-stick baking sheet.
Bake for 10 minutes, flip, and bake for another 6 minutes, until internal temperature reaches 165 degrees F.
Serve immediately and refrigerate leftovers for up to 4 days.
**This can be made without eggs, just add a little extra olive oil and it tastes great!!**
Ingredients
Directions
Preheat oven to 425 degrees F.
Gently whisk egg in a large bowl.
Cut chicken into tender-size pieces (1" x 2"). Place in the large bowl with the egg.
Drizzle olive oil on top and toss to cover all pieces with egg & olive oil.
Combine flours and spices on a medium plate.
Dip chicken into breading and place on a non-stick baking sheet.
Bake for 10 minutes, flip, and bake for another 6 minutes, until internal temperature reaches 165 degrees F.
Serve immediately and refrigerate leftovers for up to 4 days.
**This can be made without eggs, just add a little extra olive oil and it tastes great!!**
