No-Fry Double Crunch Honey Garlic Chicken

Start by dipping your chicken in whisked eggs, then shake off any excess before dredging in an almond flour mixture seasoned with thyme, sage, garlic powder, paprika, salt and black pepper. Then place the chicken in the fridge for 30 minutes to help bind the crust to the chicken.

Bake the chicken at 400°F for 25 minutes. Meanwhile, whisk the ingredients for the honey garlic sauce together. When the chicken is done cooking, slather on the honey garlic sauce and broil for an additional 2-4 minutes to set the glaze.

Serve your double-crunch chicken warm, with leftover honey garlic sauce for dipping.

No-Fry Double Crunch Honey Garlic Chicken

For the Chicken:

  •  2 chicken breasts fillets (5 oz each)
  •  1½ cups almond flour
  •  ½ cup tapioca flour
  •  ½ t thyme
  •  ½ t sage
  •  ½ t garlic powder
  •  1 t paprika
  •  ½ t salt
  •  ½ t black pepper
  •  2 eggs

For the Honey Garlic Sauce:

  •  ½ cup honey
  •  4 T coconut aminos
  •  2 large garlic cloves, minced
  •  1 T grated ginger
  •  ½ t chili flakes


  •  Line a baking sheet with parchment paper, and place a baking rack on top.
  •  In a mixing bowl, combine almond and tapioca flours with thyme, sage, garlic powder, paprika, salt, and black pepper.
  •  Whisk the eggs in a separate bowl. One at a time, dip the chicken fillets into the egg wash and coat with the spice mixture.
  •  Lay the chicken fillets on the prepared baking sheet and transfer to the fridge for 30 minutes. Preheat the oven to 400°F.
  •  Remove from the refrigerator and bake the chicken for 25 minutes, or until crispy and golden brown.

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