1
Preheat the oven to 425F. Line a cookie sheet with aluminum foil. Place a cooling rack on top.
2
Combine the almond flour, almonds, salt, paprika and pepper in a blender and pulse until the almonds are in small pieces. Pour this into a shallow dish.
3
In a separate shallow dish, crack the egg and add the water or milk. Whisk well.
Mix
4
Dip each piece of chicken into the egg wash, turning to thoroughly coating all sides. Place the chicken on the cooling rack and repeat this process with the remaining chicken.
5
Bake the chicken for 15-18 minutes, or until the juices run clear. Serve warm.
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