When I set out to make this recipe I had one thing in mind: healthy fried chicken. You know, the kind of chicken that is crispy on the outside and melt-in-your-mouth juicy on the inside? That chicken that’s dropped in a vat of oil and is so not healthy for you? Yeah, that’s the kind of chicken I had on my mind.
But this recipe took me in a different direction, which happens quite often, and I have to say this is so much better than fried chicken. Plus it’s naturally gluten free!
So let’s start with the meat. The chicken we used was from a local farm and was organic, no-water added, free-range chicken. That price tag might be a shock, but trust me, spending money on organic, free-range chicken is totally worth it. It’s juicy, tender and like no other chicken you’ve ever tasted.
Then we get to the amazing gluten-free crust. With a layer of coarse grain mustard to hold it in place, the chicken is topped with a mixture of fresh ground almond meal and red quinoa. And this baked chicken might just be the healthiest crispy chicken you’ve ever had.
Coming soon: Baking with Quinoa
Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar - Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.
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