Oven ‘fried’ chicken



2 tbsp pine nuts, toasted
1 tbsp cornmeal
1/2 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp himalayan salts
1/2 tsp baking powder
1/4 cup almond flour
1/4 cup coconut flour
2 tbsp grated parmigiano cheese
1/2 cup buttermilk
1 large egg white
4 chicken breasts, skinless/boneless
1 tbsp olive oil


  1. Preheat oven to 425F
  2. Place pine nuts and cornmeal in food processor (or blender), pulse until finely grounded
  3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish; mix well. set aside
  4. Combine buttermilk and egg white in a shallow dish; whisk to blend.
  5. Heat oil in large ovenproof skillet over medium-high until fragrant.
  6. Add chicken breasts; cook for 3-4 minutes. Turn chicken.
  7. Place skillet in oven; bake for 10-12 minutes or until thickest part of breast reads 165F

Serve with steam veggies or salad. Make it ‘southern style’ and serve on top of oat/flaxseed waffles.

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