Crispy ‘no fry’ chicken.

Serves; 2.

Cooks in; 25 mins.

Preparation time; 15 mins.

Difficulty; medium.

This recipe is great when your lost with how to make chicken in your fridge a little more inspiring and tasty. These can be served with any sides or standalone on a Friday night as a starter. Not quite the crisp of Kentucky fried chicken, but not bad considering there is no flour used and these are not deep fried in canola oil.

2 chicken breasts (I use one chicken breast per person, cut into large chunks)

200g of ground almonds

2 tablespoons of paprika

1 egg

Handful of parsley (roughly chopped)

Pinch of salt

Pinch of pepper

Ingredients.

  1. Preheat your oven to 180 degrees.

  2. Place your ground almonds, paprika, salt, pepper and chopped parsley into a flat bowl.

  3. Then chop your chicken into chunks in another bowl. Crack, whisk your egg and then cover the chicken with it. Mix the chicken in the egg so all chunks are fully coated.

  4. Then start by taking one chunk at a time and rolling in your crumb coating mixture and then placing on lined tray ready to be cooked in the oven.

  5. Cook in the oven for 20-25 minutes, or until golden colour and chicken is cooked through.

Method.