OVEN-BAKED CORNFLAKE “FRIED” CHICKEN


***If sensitive to gluten, avoid Kellogg's brand Corn Flakes because malt flavoring is the third ingredient, which is derived from barley & contains gluten. Try gluten-free corn flakes instead. 

 

INSTRUCTIONS:

1.  Season 3 lbs Chicken Thighs with Salt, Pepper, & Paprika.

2.  In one bowl, stir 1/2 Cup Almond Flour with 1/4 Cup Potato Starch.
 
3.  In another bowl, mix 2 Eggs with 1/2 Cup Milk or Milk Alternative (We use coconut/almond milk.)
 
4.  Refine 1 Cup Corn Flakes in a coffee grinder or other food processor. Or place the corn flakes in a sealed Ziploc bag, let the air out & crush the flakes by pounding the bag. (This method is more time consuming but effective for venting pent-up anger.)

5.  Dip each chicken thigh in the flour mixture & then the egg/milk batter & place in a heavily oiled glass baking dish.

6.  Sprinkle the corn flake powder over the thighs. Then turn the thighs over & cover the other sides with the remaining corn flake powder.

Bake 25 minutes at 400°F. Flip chicken. Bake 20 more minutes.

 

INDULGE ON "FRIED" CHICKEN, THE HEALTHIER WAY!