Oven-baked crispy chicken
Oh yes my friends, it is possible to get the taste of the deep south... and not have it served in a red bucket! I am giving you cup measurements here for some of the ingredients, as this is not science and approximate measurements will do the job fine!
450g chicken breast pieces 1/2 cup ground almonds1⁄4 cup rice flour for gluten free or whole-wheat flour for non-gluten free1⁄2 tsp paprika1⁄2 tsp garlic granules or 2 crushed garlic cloves1⁄2 tsp English mustard powder1⁄2 tsp celery saltFreshly ground black pepper, to taste2 tsp extra virgin olive oil4 large egg whites450g chicken breast pieces
*Green and tomato salad, to serve
Preheat the oven to 200°C/gas mark 6 and line a baking tray with foil. Set a wire rack on the baking sheet and brush it with oil.
Put the ground almonds, rice flour, paprika, garlic granules or cloves, mustard powder, celery, salt and pepper in a medium- sized shallow bowl and stir until the ingredients are thoroughly mixed.
Add the olive oil to the dry mixture and stir until roughly combined. Set aside.
Whisk the egg whites for a couple of minutes in a shallow dish until little bubbles form. Dip the chicken pieces one at a time in the frothy egg whites, then dip them in the almond mixture, ensuring they’re well coated.
Place the coated chicken pieces on the wire rack and bake for 20–25 minutes until golden brown, crisp and no longer pink in the middle.
*Serve with a big green and tomato salad.