Lately, I've been having a mean craving for fried chicken. Of course fried food aren't Whole30 compliant, but oven fried foods are perfectly acceptable! And add a side of creamed spinach makes this dish every bit comforting too!
Fried Chicken
4 boneless skinless chicken thighs
1/2 cup almond meal
1 teaspoon each:
- garlic powder
- onion powder
- ground sage
- thyme leaves
- black pepper
- salt
Cooking Spray
Pre-heat oven to 375 degrees. Line a baking sheet with foil and spray with cooking oil.
Pat chicken dry with paper towels. Mix garlic powder, onion powder, sage, thyme and black pepper in a separate bowl. Season chicken with the spice mixture. Let marinate for 1 hour.
In a plastic bag, combine almond meal and Old Bay Seasoning. Toss 1 thigh at a time in the almond meal mixture to ensure the chicken is well coated. Transfer chicken to the prepared baking sheet. Lightly spray the tops of the chicken with cooking oil.
Bake chicken for 25-30 minutes until golden brown.
Creamed Spinach
1 lb fresh chopped spinach
2 small shallots chopped
6 mushrooms sliced
1 tablespoon ghee
1/2 cup cashew cream
1/4 teaspoon nutmeg
Saute shallots in ghee until fragrant. Add mushrooms until they release their juices. Add spinach and cook until wilted and most of the liquid in the pan evaporates. Stir in cashew cream and nutmeg. Heat thoroughly before serving.
