We need fried chicken. And we need it NOW. So let’s make it–with a crunchy almond flour and flax meal crust, of course!
Yield 6-8 servings
1 cup of arrowroot powder
2 1/2 teaspoons of salt, divided
2 large eggs
2 cups of almond flour
1/2 cup of ground flax meal
1 tablespoon of paprika
1 tablespoon of garlic powder
1 tablespoon of thyme
2.5 – 3 lb of chicken drumsticks, thighs, or a combination of the two
4 tablespoons of ghee or cooking fat of choice, divided
Preheat the oven to 450 degrees and grease a wire rack over a rimmed baking sheet with coconut oil or your fat of choice. Don’t skimp! You don’t want the chicken to stick, because that would kinda suck.
Take out three bowls to set up your assembly line for coating the chicken.
In the first bowl, combine thr arrowroot powder with 1/2 teaspoon of salt. In the second bowl, beat together the eggs. In the third bowl, stir together the almond flour with the ground flax meal, paprika, garlic powder, thyme, and 2 teaspoons of salt, making sure to break up any clumps in the almond flour.
You’re now ready to make finger-lickin’ oven-fried chicken! Take out the chicken drumsticks and dunk each one first in arrowroot, then in egg, then finally in the almond flour/flax meal mixture. Put on the wire rack and let dry at room temperature for 10-15 minutes, then dunk once more in JUST the almond flour/flax meal mixture. This will help create a crust that both sticks to the chicken and is actually crunchy.
Bake for 10 minutes on the top rack of the oven, or until the crust is just firm to the touch. Remove the chicken from the oven, brush with 2 tablespoons of melted ghee, then put back in the oven on the middle rack for another 10 minutes.
Flip the chicken over and repeat the same on the other side, starting on the top rack, brushing with ghee, then moving to the middle to finish cooking.
Serve immediately to the hungry army that will likely be awaiting you when you present them with this dish. It’s to die for. Leftovers are also delicious, if there are any.