That said, keep an open mind here.
Whether it's with summer barbeques and picnics or when a cold winter day dictates having comfort food, this recipe is one of my favorites. Chicken is always the star for me. I am a self-professed "chick-a-holic".
And when I think of baked chicken, this is my favorite recipe from over the years. Nutty, yummy, low carb baked chicken breading that is crunchy, savory...with an herb-packed punch!
Adapted GF from Nancy W. in Banning, Ca, and her 1980’s recipe. Based on an herb-crusted baked chicken served at Whole Earth Restaurant in Santa Cruz, Ca.
3 pounds of chicken thighs or drumsticks
¾ cup of buttermilk or ½ cup fresh squeezed lemon tossed with ¼ cup olive oil
1 T. salt
1 cup almond meal*
1 cup GF bread crumbs**
½ cup organic corn meal
½ cup Parmesan, grated
1 T. smoked paprika, 1 t. garlic powder, 1 t. onion powder, ½ t. sea salt (optional), 2 t. dried thyme, 2 t. dried rosemary,
Soak chicken pieces in the buttermilk-salt or lemon-olive oil-salt mixture for several hours or over night. Toss the crumb coating ingredients and spices together and refrigerate until ready to prepare chicken.
Preheat oven to 325˚F. When ready to bake, pull the chicken from the liquid marinade, and dip chicken into the crumb mixture and coat well. Bake on an oiled cookie sheet for an hour or until meat near the bone is no longer pink.
Makes: 4-6 servings.
Notes: *Ground almond meal is available and inexpensive at Trader Joe’s markets. **Make your bread baking “rejects” into crumbs and place in the freezer and save for breading for dishes like this.
This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link: