Grain Free Crispy Baked Chicken

This is how my morning started:

The children hadn’t even finished eating breakfast before I heard the dreaded question…

Kids: “What’s for dinner mom?”

Me: “Chicken!” (said enthusiastically in hopes to evoke a positive response)

Kids: “Not again. I don’t like chicken.” (whining and sulking followed but a continued) “Awww, not chicken! We always have chicken”

This is not true of course. We also eat beef, fish, eggs, shrimp, lamb, and beans as a primary focus of our meals each week. But yes, each week we do eat chicken… at least once. And while sometimes I make it fajita style, we usually eat the same recipe made in my crockpot because it’s easy. And it’s good. But yes, we were due for a change.

So, I thought to myself, what kind of chicken can I make that would make my kids smile? Crispy fried chicken of course! But, I wasn’t about to bust out the deep fryer (no, I don’t own a deep fryer much to my husbands dismay). So I decided to make “fried chicken” in the oven.

It was a hit!

Rather than complaining, I got to hear the words every parent longs to hear at the dinner table “Mom! This is the best chicken in the whole world!”

crispy chicken done labeled and border

Here’s the recipe:


  • 1.5 lbs of chicken (I used one package of chicken legs and a package of chicken thighs)
  • 1 cup of almond flour
  • 1/3 cup of coconut flour
  • 1 TBS garlic
  • 1-2 tsp salt (I used 1 but you could use more if you like)
  • 1 tsp paprika
  • 1 tps pepper
  • 3 farm fresh eggs
  • 1/3 cup coconut oil ((I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)

    However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand. Tropical Traditions is by far my favorite brand though.


1. Preheat oven to 400 degrees.

2. Prep two baking sheets with parchment paper. (you don’t have to use parchment paper but it makes for easier serving and cleanup)

3.. In one bowl mix your almond flour, coconut flour, garlic powder, salt, and pepper. In another bowl mix your eggs and melted coconut oil (or butter). The coconut oil may chunk up a bit in the cold eggs. You can solve this by using room temperature eggs and melting the coconut oil before using it. I just let it clump and didn’t care. It still turns out yummy.

4. Take each chicken piece. Coat the chicken pieces in the flour mixture, then the egg mixture. Then cover again with the flour mixture and place on the baking sheet. Do this with each piece of chicken.

5. Cook the chicken in the preheated oven for 35-45 min.

6. Let cool a bit then enjoy!

crispy chicken

I served this with my favorite broiled broccoli and cauliflower.

Super simple, super yummy! A perfect way to make boring chicken not so boring. My daughter requested that I make chicken this way every time.

chicken and broccoli

*Some of the above links are affiliate links.  Click here to learn more about affiliate links.


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