This recipe was featured in the Whisk by Ami magazine
This fantastic chicken is super tasty, simple to make, and gluten-free too! Sound too good to be true? I can assure you that this chicken is a winner dinner.
Tip: put some of your favorite vegetables on the sheet pan, such as carrots with some spices and roast them at the same time.
Recipe:
1⁄2 cup almond flour
1⁄2 cup potato starch
5 teaspoons onion soup mix
1⁄2 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
8 pieces boneless, skinless chicken legs
(baby chicken) Olive oil, as needed
1. Preheat oven to 350°F.
2. Mix almond flour, potato starch, soup mix,
garlic powder, salt, and pepper. Pat chicken dry, then toss in flour mixture to coat. Place on a baking sheet and drizzle with olive oil. Cook for 40 minutes.
Photography by: https://www.chayphotographystudio.com/
Food sponsored by: https://seasonskosher.com/lakewood/
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