Kentucky baked, take one

Well, I already have a Fried Chicken recipe. However, I found myself with a chicken and virtually no idea on how to cook it (Har Har) so I turned to my grandma’s cookbook to see what I could do with it. Lo and behold, a recipe for Fried Chicken that is not fried appeared.

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I’m not exactly happy with the way this recipe turned out – I still want to tinker with it. The procedure is pretty basic – chop up the chicken, crack an egg and whip it with salt and pepper, dunk the chicken in the egg and then in flour.

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I used almond flour, don’t panic, and then put it all in an oven proof container and bake it.

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Two things happened with this recipe. First, the crust did not form that nice and sweet way I had got before, and I blame the flour: instead of using the usually coarse Almond Flour I get at my local Sprouts, I used a super fine almond flour I got from Amazon when I decided to make cookies.

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Second, the chicken came out a bit dry. Not “I’m choking” dry, but dry, and that makes me a sad panda. I’m looking into marinating the chicken (Kim suggested buttermilk, which I’m culturing myself so that would be interesting) and hopefully it’ll come out better next time.

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