Pollo frito crujiente de harina de almendras sin gluten y sin lactosa

Ingredientes

• 6 boneless skinless chicken thighs
• 1 1/2 cups blanched almond flour
• 1 large egg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• Oil for frying

Preparación

1. 1

   Prepare Almond Flour Coating: In a shallow bowl, combine the almond flour, garlic granules, smoked paprika, coriander and salt. Mix well to distribute the spices evenly.

2. 2

   Dip Chicken in Egg: In a separate bowl, crack the egg, add a pinch of salt and whisk until smooth. Dip each chicken thigh into the egg wash, turning to coat both sides thoroughly.

3. 3

   Coat Chicken in Almond Flour Mixture: Transfer the chicken to the almond flour mixture and press firmly on both sides, making sure the thigh is completely and evenly coated.

4. 4

   Pan-Fry Chicken: Heat a generous amount of oil in a large skillet over medium-low heat. Place the chicken thighs in the skillet and cook for 4–5 minutes per side until golden and cooked through. (Make sure to keep the heat at medium-low throughout. almond flour browns much faster than regular breadcrumbs and will burn on high heat). Cover the pan with a lid if needed to help the chicken cook through without over-browning the crust.

5. 5

   Place on Paper Towels: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.

6. 6

   Serve & Enjoy: Serve with your favourite dipping sauce, roasted vegetables or fresh greens.