Chicken - Coconut, Almond, Tumeric Coating

Coconut, Almond, Tumeric Chicken

Chicken Drumsticks or Thighs 8 pieces (Four or five of each)

Almond Meal/Flour 3⁄4 cup (or self made ground almonds)

Whole Grain Bread Crumbs 1⁄3 cup (Panko)

Plain Coconut Flakes (for crunch) 1⁄4 cup

Salt and Pepper To taste

Turmeric Powder 1⁄2 tsp

Onion Powder 1⁄4 tsp

Garlic Powder 1⁄4 tsp

Eggs 2

Instructions:

1. Preheat oven to 425° F, and line a baking sheet with aluminum foil or

parchment paper.

2. Prepare two medium bowls to dredge the chicken. In one bowl, whisk the two

eggs together and in the other bowl combine the almond meal, flour, bread

crumbs, coconut flakes, salt, pepper, turmeric powder, onion powder and garlic

powder.

3. Add all the chicken to the egg bowl and coat each piece thoroughly. Transfer

one by one to the flour mixture and dredge until a thick coat of dry mixture

covers the chicken.

4. Place coated chicken on baking sheet. Place chicken in the oven for

approximately 30 min until the outside looks golden. Once baked, remove from

the oven and serve immediately.