This Picnic Chicken is the perfect paleo, clean eating answer to “What’s for Dinner?”
This is a delightfully delicious, much-improved version of fried chicken. It is, of course, gluten-free, but it also has no greasy coating.
It uses almond flour, flax seed (really!) and seasonings to create a crunchy, satisfying coating.
Have no fear- your healthy fried chicken is here. Now come on, warm weather- let’s go! We’ve got our crunchy, crispy, mouth-watering chicken and we’re ready to pic-a-nic!
Oh, you don’t have a delightfully whimsical picnic planned for this weekend? No red gingham table cloth? You’ve lost your picnic basket?! Don’t fret- this paleo, clean eating Picnic Chicken will taste just as delightful eaten around your dinner table. Or out of your lunch box.
See, that’s the delightful thing about this chicken recipe. It tastes equally delicious served hot or cold. It plays nicely with any side dish, from steamed asparagus to coleslaw. It can be eaten with forks and knives, or with your hands. This Picnic Chicken just might become your favorite stand-by recipe.
Not to brag or anything, but my dad said this was his favorite fried chicken EVER. Not his favorite “healthy” chicken. Not his favorite “that-weird-way-of-eating-you-have” chicken. No, no. His favourite fried chicken. Ever. Like- better than KFC. (Please don’t tell him it’s not actually fried. It can be our little secret.)
Also, I wanted to address the possible weirdness factor of using flax seed in the coating mixture. It’s really not. You don’t even taste it, but it adds great texture and works super well with the spice blend. I didn’t want to use 100% almond flour for the coating because I wasn’t sure it would let the spice flavours shine through, so flax seed was a great complement. The ground flax seed adds health benefits, crunch and doesn’t affect the taste.
I am totally recommending making this tasty chicken with my Potluck Quinoa Salad recipe. Because, um, I did and- Yuuuuum!! (See photo above. Double yum.)
5 bone-in, skin-on chicken breasts
1 cup plain yogurt
1 egg white
3/4 cup ground almonds
3/4 cup ground flax seed
1 tbsp thyme
2 tsp paprika
2 tsp garlic powder
1 tsp sea salt
1 tsp oregano
1/4 tsp cayenne powder
Preheat oven to 425 F.
Cut chicken breasts in half across- I use a pair of kitchen scissors to do this. (This helps them cook evenly.) Leave skin on but trim off any excess fat.
Cover a baking sheet in tin foil. Lightly grease a wire rack with olive oil and then place wire rack on baking sheet.
In a medium bowl, whisk yogurt and egg white together.
In a large bowl, combine remaining dry ingredients.
Dip chicken pieces in yogurt mixture and then dredge in dry mixture until they are completely coated. Place on wire rack. Repeat with remaining chicken pieces. Lightly brush each chicken piece with olive oil, being careful not to drop oil onto tin foil, as it can cause smoking.
Transfer baking pan to oven and cook at 425 F for 45 to 55 minutes, or until chicken juices run clear when poked.