Baked Crispy Chicken
Power Food: Hemp SeedsFree From: Gluten, Dairy, Soy
Ingredients
- ½ cup hemp seeds
- ½ cup *almond flour
- 2 Tbsp. sesame seeds optional
- 1 tsp. onion powder & parsley
- ½ tsp. each: paprika sea salt & pepper
- 16 oz. boneless skinless chicken breast, free range, cut crosswise in half or cut into ¼-inch strips for chicken fingers
- 2 eggs free range
- 1 Tbsp. extra virgin olive oil in a spray bottle or extra virgin coconut oil EVCO, melted
Directions
- Preheat oven to 450°F.
- Mix together hemp seeds, almond flour, sesame seeds, onion powder, parsley, paprika, sea salt and pepper in a medium-sized bowl to form the coating.
- Whisk together the eggs in a shallow bowl. Now you’re ready to get dip’n! Dip the chicken completely in the whisked eggs and then the coating tossing it lightly to ensure it is completely coated. Place coated chicken on a parchment lined baking sheet. Repeat with remaining chicken. Spray with EVOO or brush with ECCO. Bake for 15-20 minutes or until chicken is cooked through and the coating is golden brown, turning once halfway through. Serve warm with your favourite dipping sauce!
Notes
Cook’s Note: Almond Flour: You can easily make almond flour by grinding almonds in a blender or food processor. Use the pulse setting so that it remains as flour vs nut butter.