Paleo non-fried fried chicken - glutenfree almondchicken

Mix all spices in a bowl - taste to check if you like the mix. Add extra spices accordingly

Mix spice mix into almond flour, stirring so its spread evenly

Mix two eggs in a bowl

Coat chicken in the eggs and then coat fully in spices.

Arrange on a baking paper and cover with aluminium foil

Bake for 20-45 min, depending on the size of the pieces (20 min for chicken nuggets, 45 min for whole thigh or breast). Remove aluminium foil half-way through so the coating gets crisp.

Best enjoyed with fresh salad. Keeps well in the fridge for a few days and can be sliced and added to a salad to make it more substantial.