I made a version of this recipe earlier this week, only I tried pan frying the chicken before finishing it in the oven. Pan frying didn’t work as most of the breading fell off the chicken. I re-worked the recipe for oven frying instead. I’ve had good luck with oven frying other traditionally pan fried foods. The trick is spraying the breaded chicken with cooking spray. I use avocado or coconut oil cooking spray, though olive oil spray would work just as well.
I used the thighs, legs, and wings from a home raised chicken, but increased the ingredients to include the breasts in the recipe below. I recommend using bone and skin-on pieces of chicken for moisture and flavor. Baking times will change for boneless chicken pieces, though temperatures remain the same.
I made sour milk from heavy cream and lemon juice to replace buttermilk. Buttermilk can be used if it’s available to you. Plain whole milk yogurt is another option. Grated Parmesan cheese can be ground fine in a food processor if necessary.
I served my pan fried and then baked chicken with almond flour and cheddar biscuits (recipe from the low carb/keto book “Eat Rich, Live Long”), and a green salad.
8 pieces chicken
2 eggs, beaten
1 1/2 cups heavy cream
3/4 cup almond flour
3/4 cup finely grated Parmesan cheese
1 Tbs lemon juice
1 tsp dried thyme or Italian seasoning
1 tsp salt
1/2 tsp ground cayenne pepper
Avocado or coconut oil cooking spray
Salt & black pepper
Liberally salt and pepper chicken pieces and place in a shallow bowl or pan with pieces not overlapping. Mix together heavy cream and lemon juice and pour over the chicken. Roll the chicken in the sour milk mixture until coated. Cover and refrigerate for 2-8 hours. Once chicken has marinated for desired length of time, preheat oven to 350°F. Prepare a half sheet pan (18″x13″) with foil and a wire rack. Spray the rack with cooking spray to reduce sticking. In a shallow bowl or pan, beat two eggs together with a couple tablespoons of marinade. In another shallow bowl or pan, whisk together almond flour, finely ground Parmesan cheese, salt, herbs, and cayenne pepper. Dip chicken pieces in the egg and then dredge in the seasoned flour and cheese mixture. Set each piece of breaded chicken skin side up on the wire rack prepared baking sheet. Once each piece of chicken is on the baking sheet, liberally spray the top of the chicken with avocado or coconut oil cooking spray. Bake on the middle rack of the oven for 60-75 minutes, until the chicken is golden brown and a thermometer inserted near the bone of the chicken reads at least 165°F for the breasts and 170°F for the thighs. Remove from the oven and serve.