Step aside, Colonel Sanders! There's a new crunchy chicken in town and this one is paleo, gluten-free & grain free!
This mouth-watering recipe was created by our friend, Tory over at Nourishing The Glow who poses the question:
If you're not coating your chicken in potato chips,
are you even living?
Indeed. And these are not just ANY potato chips - they're our fave, Jackson's Honest potato chips, which are cooked in coconut oil - the BEST oil for frying & cooking at high heat. Finally, Tory has smothered them in a honey garlic sauce (drool) that's powered by the magic of bone broth.
Now, THAT is LIVING.
- 4 large boneless skinless chicken breasts, thin sliced
- 1/2 cup almond flour
- 1/2 coconut flour
- 1 1/2 tsp fine sea salt
- 1 tsp black pepper
- 2 tsp fresh minced ginger
- 1 tsp ground thyme
- 1 tsp ground sage
- 1 tablespoons paprika
- 1/2 tsp cayenne pepper
- 3 eggs
- 1/4 cup water
- 1 bag Jackson’s Honest sea salt potato chips, crushed (get at your local Whole Foods)
- Avocado oil spray or coconut spray
HONEY GARLIC SAUCE:
- 2 tablespoons ghee
- 4 cloves garlic, minced
- 3/4 cup honey
- 3 tablespoons Bonafide Provisions chicken broth
- 1/3 cup coconut aminos
- 1 tsp ground black pepper
- 1/4 tsp arrowroot starch mixed with 1/2 tsp water (mixed prior to adding to the sauce)
- Prepare a large baking sheet with parchment paper. Place the baking sheet in the cold oven and preheat oven to 425 degrees F.
- In a medium shallow bowl, combine all of the flours and spices together. Set aside.
- In a shallow bowl, make the dredge mix by whisking the water with the eggs.
- In another shallow bowl, add the crumbled potato chips.
- Remove the preheated baking sheet from the oven. Now begin to batter the chicken, one at a time, by dredging them in the flour mixture, then dipping them in the egg wash, and finally coating them in the chips. Spray the tops with Avocado or coconut oil spray.
- Transfer the baking sheet to the oven and bake for 10 minutes, before tenting tin foil over the top to prevent burning. Continue to good for another 15 minutes, or until the chicken has reached an internal temp. of 165 degrees F.
- Heat the ghee in a saucepan over medium high heat. Add the garlic and sauté for 2-3 minutes. Lower the heat to medium-low.
- Now, add in all of the remaining ingredients, except for the arrowrootstarch. Whisk to combine. Add in the arrowroot starch. Whisking again to combine.
- Allow the sauce to simmer for 5-10 minutes, but watch carefully because you don’t want it to boil or foam over.
- Once the chicken is ready to be served, pour desired about of sauce over the top of chicken, or use it to dip and Enjoy!