Paleo Plan

Recipes

Crusty Chicken


Ingredients

  • 16 oz. chicken
  • 2-3 egg, beaten
  • 6 T. water
  • 1 C. nut flour
  • pepper

Instructions

  1. Add water to egg and beat both together.
  2. Stir in a pinch of pepper.
  3. Place nut flour on a plate.
  4. Dip chicken in egg mixture, then pat moistened chicken in nut flour.
  5. Coat chicken with flour on both sides. For thicker coating, repeat above procedure.
  6. If any egg remains, add nut flour until batter is thick.
  7. Make a pancake out of it and place it in the same pan with chicken.
  8. Bake it at 350 degrees for 30-40 minutes.

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4 Responses to “Crusty Chicken”

  1. on March 15th, 2010 at 1:26 pm Sharon Chapman Says:

    What is nut flour? Different than almond flour?

  2. on March 21st, 2010 at 10:14 pm Jason G. Says:

    No, almond flour is fine, there are several types of nut flour though, so just pick which you prefer.

  3. on June 7th, 2010 at 2:39 pm katie@siskiyoupt.com Says:

    Should we just use chicken breast when it says 4 oz chicken?

  4. on June 8th, 2010 at 11:36 am Jason G. Says:

    For me, I’ve found that average chicken breasts are close enough to 4oz that I use them interchangeably. I assume most people will as well.

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