Ingredients:
sea salt - 2 Tbsp
garlic powder - 1 tsp
freshly ground black pepper - 1 1/2 tsp, divided
pastured eggs - 3
bone-in, skin-on chicken breasts - 4
water - 1/3 cup
hot sauce (Frank's Original) - 1/2 cup
almond flour - 2 cups
coconut oil - about 6 cups
Preparation:
-Preheat oven to 350º F.
-Warm enough coconut oil in a large cast iron skillet to cover about 1/3 inch. Using a deep fry thermometer, heat the oil until it reaches 350º F.
-While oil heats, combine almond flour and 1 tsp black pepper in a large bowl.
-Combine sea salt, garlic powder, and 1/2 tsp black pepper in a small bowl. Use the blend to lightly season both sides of chicken. (You will have leftover seasoning.)
-Mix eggs, water, and hot sauce in a medium bowl. One by one, submerse chicken in egg mixture, then dredge in almond flour mixture.
-Working in batches, place chicken in oil. Fry on each side for 2 minutes, then transfer to a cooling rack set inside a shallow, rimmed baking pan.
-Bake for 30-45 minutes or until the internal temperature of the chicken reaches 165º F.
-Serve with your favorite veggie sides. I served with quick steamed broccoli and sweet potatoes I had cooked earlier in the week then sauteed for a couple minutes in coconut oil.
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