There are times we miss oven fried skillet chicken. I came up with this fantastic, clean and healthy alternative. This recipe is free from gluten and dairy. It was super crispy! I love placing the entire Cast Iron Skillet in the oven. It just makes things so simple and easy to clean up.
Oven Fried Skillet Chicken
Yield 4 servings (one 4 ounce breast each) = 1 Red, 1/2 blue/orange, 1 tsp.
4 chicken breasts, aprox. 4 ounces each
1 tbsp olive or avocado oil, coconut oil would be good too.
3/4 cup almond meal
1/4 cup coconut flour
2 tbsp toasted pine nuts
2 egg whites
1 tbsp curry powder
2 tsp smokey paprika
1 tsp celery salt
2 tsp garlic powder
1-2 tsp Himalayan Salt
1 tsp fresh ground pepper
Preheat oven to 425. Toast pine nuts (no oil needed). Place in blender to grind course or mince with knife. In a bowl (good for dredging) mix almond meal, coconut flour, spices and pine nuts. In a separate bowl (good for dredging) beat egg whites. Dip chicken breasts into egg whites then dredge in dry mixture to coat generously.
Heat oil in skillet (oven safe, I use cast iron) on med high. Once hot, place each coated breast in skillet and cook 3-5 minutes on each side until golden. Place skillet with chicken breast in oven and bake for about 12-15 minutes, checking and turning at least once. Carefully remove and enjoy!