Here's a baked, crunchy chicken that's gluten free and much healthier than typical fried chicken. But still crunchy, juicy and very flavorful.
skinless, boneless chicken thighs (you can also use tenders if you want to make chicken fingers)
sea salt, pepper, paprika, garlic powder, sage (or any seasonings you like)
mustard (or a beaten egg or egg whites to moisten the chicken with)
Combine the almond meal* with the spices of your choice.
Moisten the chicken: either dip in beaten egg or brush with mustard and then coat with the almond meal.
Place on baking sheet sprayed with spray oil and lightly spray chicken with spray oil. Bake at 350 for 20-30 minutes or until cooked through, lightly browned and crunchy!
*I have ground up millet and used that as my breading when I didn't have almond meal and it worked just as well!