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This crispy baked chicken recipe is a riff on old-fashioned oven-fried chicken. This version is gluten-free and paleo-friendly using an almond four base. Perfect for your next Whole30 or any night you feel like the crispy taste of paleo fried chicken!
Place an oven rack in the upper third position (second one from the top). Preheat oven to 350F. Prepare a baking sheet by lining it with tin foil and placing the cooking rack on top. Use the olive oil sprayer to generously coat the cooking rack.
Mix the almond meal and almond flour in a bowl. Use a fork to sift through and break up any clumps.
Add salt, pepper, cayenne, paprika, oregano and garlic powder to flour and use fork to mix thoroughly.
In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs with the almond milk.
Grab a small baking sheet or plate. You are going to use this to coat the chicken instead of dipping in the almond flour.
You are doing this for two main reasons - almond flour tends to absorb moisture and get crumbly which you desperately want to avoid so you can get a good crumb and because you only need about 3/4 of the almond mixture and we don't want to contaminate it all with raw chicken. You should have your small tray or plate, skinless, bone-in chicken, almond flour mixture with spices, beaten eggs and olive oil mister set to the side.
Use a spoon to spread some of the almond flour on the bottom of the tray.
Dip a piece of chicken in the egg until well coated.
Place on tray and use the spoon to dump some of the flour mixture on top of the chicken. Pat the flour mixture onto the chicken until all sides are coated and place on the cooking rack.
Repeat until all of the chicken is evenly coated and on the cooking rack. Make sure to leave space around each piece of chicken. Finally, use the olive oil sprayer to give each piece of chicken a nice coating (it should shine or appear misted).
NOTE that I had about 1/4 cup flour mixture leftover on the tray that was contaminated by the raw chicken so I threw it away. Same thing for the egg - trash it.
If you were careful and used a spoon to scoop the flour mixture from the mixing bowl and have any leftover (I had 1 cup), store in an airtight glass jar and save for the next batch!