I would happily eat fried chicken every day.

It’s pure comfort food and we all need a little of that now and then.

But if I let loose and ate it every day, my body wouldn’t thank me, I’d probably keel over by the end of the year!

Thankfully it is incredibly easy to make your own healthy version at home.

Tasty morsels of chicken enrobed in a deliciously cheesy, nutty “batter” that’s low carb, gluten free and full of nutrients you need to feel your very best.

To serve two you’ll need:

4 chicken thigh fillets (look for “pasture raised free range” it makes a big difference)

2 eggs (again, look for “pasture raised free range” it makes a big difference!)

1 cup almond flour (or “almond meal” or “ground almonds”)

1/2 cup grated parmesan

1tsp dried onion flakes (or powder)

1tsp garlic granules

1tsp sesame seeds

1tsp dried oregano

1tsp salt

1tsp black pepper

Add your almond flour, parmesan, onion, garlic, sesame, oregano, salt ‘n’ pepper to a bowl. I use cup measurements because it’s just so easy to remember, but you don’t need to be too precious about the amounts, you could use an actual teacup or a wine glass if you don’t have measuring cups.

Mix together until all the seasoning is evenly distributed.

Put aside. Break two eggs into a shallow bowl and beat until combined. Put aside.

Slice your chicken into strips, I find it easiest to do this with kitchen scissors.

Pile ’em high and you can start the dipping process.

Dip your strip into the egg until thoroughly coated, then roll it around in the almond mixture.

Pop onto a clean plate and keep going until you run out of chicken!

Now, you have a few options when it comes to cooking.

I throw mine into an air-fryer at 190C/370F for 15mins.

Alternatively you can bake them on a foil lined baking tray at 190C/370F for 25-30mins, until cooked through.

Or you can fry them in a pan on the hob with some olive oil.

Whichever method you choose, just make sure there’s enough space between them that they can crisp up and won’t go soggy. My air-fryer is pretty small so I do them in batches, we eat the first round while the second is crisping up!

Serve with ranch, hot sauce, ketchup, mayo, whatever floats your boat.

I’m pretty partial to pickles…

…but it’s not a big dill if you’re not.

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