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Fried Chicken with cinnamon-ginger roasted butternut squash


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Great recipe! Whole 30 Day 13 for me and I was getting a little bored of the grilled, broiled same ol'. So tonight I spiced it up. So yummy!

Coating for Chicken (mix all on one bowl):

2 cups almond meal (found at Trader Joe's)

1 tsp sea salt

1 tsp fresh cracked pepper

2 tbsp chili powder

2 tbsp smoked paprika

2 tbsp fresh chopped thyme (leaves only)

2tbsp fresh chopped basil

1 tbsp dried oregano

1tbsp garlic powder


approx 6 medium sized drum sticks (trimmed skin but personal preference can leave on)

approx 6 medium size chicken thighs (bone in) again I trimmed off skin but works either way

Mix 3 eggs in separate bowl add chicken and toss to coat with egg

Roll each piece in coating

Fry in about 3 inches of coconut oil on stove top until brown and flip and repeat (be careful as almond meal coating tends to come off easily)

Once all the pieces have been slightly browned and crisp transfer to a cookie sheet.

Bake approx 40 minutes on 400 degrees (ovens may vary and require more time as I find bone in chicken takes a bit to cook through)

Finish with cracked pepper and sea salt as soon as it comes out of oven.

Butternut Squash:

Take whole butternut squash and cut into 4 pieces (long way) take out seeds

Drizzle lightly with olive oil sprinkle with cinnamon and powdered ginger & sea salt (Bake along with Chicken at 400 degrees until fork tender)

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