Last night I was feeling a bit under the weather so the good hubby treated me by making supper following a recipe from Hemsley & Hemsley in what is the latest instalment of my obsession with these beautiful sisters. The premise behind the recipe is southern fried chicken but without the fried and a “batter” with a base of ground almonds. The result is really tasty and even the good hubby agreed, and believe me this is a guy that knows his chicken. It’s not going to replace a good old cheeky KFC by any means {I can’t believe I just admitted that} but it is a really great much healthier alternative. We served ours with an avocado and yogurt coleslaw which really hit through the spice mix perfectly.
Ingredients
180g ground almonds
2 eggs
8 pieces of chicken (drumsticks and thighs work best) with skin on
1 tbsp coconut oil (or spray oil if you have this)
salt and pepper
3 tsp smoked paprika
1 tsp cayenne pepper
1 1/2 tsp cumin
1 1/2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
Method
- Preheat the oven to 180C and line baking tray with parchment.
- Place the ground almonds with all the spices into a bowl and mix thoroughly. In a second bowl beat the eggs until mixed well.
- Dip the chicken pieces, one at a time, first in the egg then coat in the ground almonds and spices mix and place on the baking tray.
- Heat the coconut oil and use a spoon to drizzle over the chicken {this is what will give them that southern fried crispy chicken feel}. I think if you could find a good quality spray oil that would work really well too.
- Bake the chicken in the oven for 45 minutes until golden and sprinkle with some sea salt and pepper. Serve!
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