Everybody loves fried chicken—it’s crunchy and salty on the outside, and deliciously tender on the inside. The only problem? One too many helpings (or just one period) is bound to add an extra inch or two to your waistline—aka it’s not at all healthy. But with this lightened-up, baked recipe, you can have all of the texture and flavor, without any of the bad fats or extra sodium. Using olive oil and almond meal, instead of frying oil and batter, this crispy chicken dish is practically guilt free.
Nutrition (per serving)
405 calories; 30g fat; 30g protein; 4g carbohydrate; trace dietary fiber; 4g net carbs.
Makes 5 servings
- 4 chicken legs (leg and thigh quarters)
- ½ cup almond meal
- 1 tsp curry powder
- 1 tsp cayenne
- 1 tsp dry mustard
- 4 Tbsp olive oil
How to make it
Preheat oven to 350ºF.
Cut drumsticks from thighs.
On a rimmed plate, combine almond meal with seasonings.
Rub each piece of chicken with a little olive oil, then roll in seasoned almond meal. Arrange in a roasting pan. Roast for an hour or so, until juices run clear when pierced to the bone, and the coating is crunchy.