Squash flour and almond flour oven "fried" chicken
Feb 22, 2014;
Preheat your oven to 350F. Prepare a baking sheet by lining it with tin foil and placing an elevated cooking rack on top. Grease the slats of the rack with oil.
In a small bowl, mix the squash flour, salt, pepper, cayenne, paprika, oregano and garlic powder using a fork to mix thoroughly. Place half the mixture on a plate and set aside. This will serve as the first dredge before the egg wash.
With the remaining squash flour and spice mixture in the bowl add the almond flour and use a fork to break up any clumps. Place on a separate plate and set aside. This will serve as the “breadcrumbs” or the final stage of the dredge after the egg wash.
In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs with the almond milk and set aside. OPTIONAL: add a splash of hot sauce if desired.
Take the first piece of chicken and coat it in the spice and butternut squash flour mixture until nicely dusted.
Dip the chicken in the egg/almond milk mixture until well coated.
Quickly transfer the piece to the almond flour mixture. At this stage it’s best if you can keep the almond flour mixer piled on half of the plate leaving some empty space for the chicken. Use a spoon or you hands to sprinkle the mixture over the chicken. This way you can keep the remaining almond flour mixture dry until you are ready to use. Pat the almond flour mixture onto the chicken until all sides are coated and place on the cooking rack.
Repeat with the remaining pieces, making sure to leave space around each piece of chicken on the cooking rack. Finally, gently splash some oil (or use an olive oil sprayer if you have one) to give each piece of chicken a nice coating before placing it in the oven.
Place a meat thermometer in the thickest piece of chicken and place it on the center rack of the oven. It will need to bake for about 1 hour, 10 min to hit 190 degrees. Remove from oven and let rest for 10 minutes before serving.