Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 8
Recipe courtesy of Sarah Fragoso
3 egg
1 c. almond meal
1 c. coconut flour
1 tbsp. garlic powder
black pepper to taste
2 lbs. chicken thighs or breast
1 tsp. coconut oil
Preheat oven to 350°F. Whisk the eggs in one dish. In a separate dish mix almond meal, coconut flour, garlic powder, and black pepper. Dip chicken pieces one at a time into the egg. Next, roll the chicken in the breading mixture until both sides are covered. Place the chicken in a glass baking dish that has been lightly greased with coconut oil. Bake for 45 minutes to 1 hour or until the chicken juices run clear.
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