Bite into this double-crunch garlic chicken that’s so sticky and sweet, it’s finger-lickin’ good!
Achieve the ultimate crunchy chicken with no frying necessary! These chicken fillets are crusted with a spicy almond flour coating and baked before getting smothered in a rich honey garlic glaze. The end result is an uber-crispy chicken with the sauce lacquered right on top!
Start with pasture-raised chicken breast fillets that are even in thickness. You can also make your own fillets by thinly slicing the chicken breasts yourself using a chef’s knife, or pound it out with a meat tenderizer.
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Start by dipping your chicken in whisked eggs, then shake off any excess before dredging in an almond flour mixture seasoned with thyme, sage, garlic powder, paprika, salt and black pepper. Then place the chicken in the fridge for 30 minutes to help bind the crust to the chicken.
Bake the chicken at 400°F for 25 minutes. Meanwhile, whisk the ingredients for the honey garlic sauce together. When the chicken is done cooking, slather on the honey garlic sauce and broil for an additional 2-4 minutes to set the glaze.
Serve your double-crunch chicken warm, with leftover honey garlic sauce for dipping.
No-Fry Double Crunch Honey Garlic Chicken
No-Fry Double Crunch Honey Garlic Chicken
Dina Hassan- Baking Sheet
- Parchment paper
- 3 medium mixing bowls
- Baking rack
- Whisk
For the Chicken:
- 2 chicken breasts fillets (5 oz each)
- 1½ cups almond flour
- ½ cup tapioca flour
- ½ t thyme
- ½ t sage
- ½ t garlic powder
- 1 t paprika
- ½ t salt
- ½ t black pepper
- 2 eggs
For the Honey Garlic Sauce:
- ½ cup honey
- 4 T coconut aminos
- 2 large garlic cloves, minced
- 1 T grated ginger
- ½ t chili flakes
- Line a baking sheet with parchment paper, and place a baking rack on top.
- In a mixing bowl, combine almond and tapioca flours with thyme, sage, garlic powder, paprika, salt, and black pepper.
- Whisk the eggs in a separate bowl. One at a time, dip the chicken fillets into the egg wash and coat with the spice mixture.
- Lay the chicken fillets on the prepared baking sheet and transfer to the fridge for 30 minutes. Preheat the oven to 400°F.
- Remove from the refrigerator and bake the chicken for 25 minutes, or until crispy and golden brown.
- While chicken is baking, prepare the sauce by whisking the honey sauce ingredients together in a bowl.
- When the chicken is done baking, set the oven to broil. Reserve 3 tablespoons of extra sauce and set aside.
- Dip each chicken fillet into the remaining sauce and lay them back onto the baking sheet.
- Set the chicken back into the oven for 2-4 minutes to caramelize the glaze.
- Baste the chicken with extra sauce and serve immediately.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Tapioca flour (Authentic Foods)
Raw honey (Bee Farms)
Coconut aminos (Coconut Secret)
(You’ll Also Love: Crispy Keto ‘Fried’ Chicken)
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