Create an egg wash with 1 egg and 2 Tbsp water. Place chicken pieces in egg wash then carefully transfer to the dry mix.
Press dry mix into both sides of chicken. Place coated chicken pieces on baking sheet with tbsp of oil and butter.
Bake 25 min. for boneless or 45 minutes for bone in chicken or until centre of chicken is cooked to an internal temp of 165 degrees.
Ingredients: Almond flour, garlic, chili, mustard, ginger, thyme, parsley, oregano, salt, smoked paprika, pepper
Caution! Be careful of cross contamination! Be mindful of raw chicken. Dicard any leftover mix that comes in contact with raw chicken.
Reduce cooking time and/or reduce cook temp by 25 degrees if you’re using the chicken mix for smaller items like chicken fingers or faux taters.
Reduce temperature by 25 degrees if using an air fry or convect feature.
Know your oven! Reduce cooking times OR reduce your temp by 25 degrees if your oven runs hot. Increase your cook time OR increase your temp by 25 degrees if your oven isn’t as hot as it should be.
Glass bakeware is heavier and slower to heat than metal, but once it’s hot…it retains that heat for much longer. So when using a glass pan to bake something like a cake or batch of brownies, you may find the sides and bottom brown at a much faster rate than the interior cooks.
Metal bakeware- colour and coating of the pan will impact your cook. Dark coloured metal pans absorb more heat and will cook faster (can result in over-browning on the exterior) than lighter pans. Same goes for pans with a dull or matte finish.
Never blindly follow and trust your instincts. If your dish need a little more time, or less time to cook properly…if you need to add a little more liquid or dry mix to the batter…do it!! Cook intuitively! Every kitchen is different! You need to think on your feet any time that you are in the kitchen.