Almond Crusted Chicken Nibbles
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
- YieldServes 4-6
Ingredients
- Olive oil, to spray
- 1 ½ cups Alison’s Pantry ground almonds
- ¼ cup Alison’s Pantry sesame seeds
- ¼ tsp chilli powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper
- ½ cup fine rice flour
- 2 eggs, beaten
- ¼ cup milk (almond milk is fine if preferred)
- 1 kg chicken nibbles
Method
1
Preheat oven to 190°C. Line an oven pan with foil and place the cooking rack on top. Spray the rack with olive oil to stop the chicken sticking.
2
Place almonds in a wide bowl, add sesame seeds, chilli powder, paprika, dried oregano and season with salt and pepper. Mix thoroughly. Place flour on a large plate and season with salt and pepper. In a separate bowl (flat enough to dip chicken), combine eggs and milk.
3
Dip one chicken piece at a time first in flour, then egg, and then toss in the almond mixture to coat. Pat the almond mixture firmly onto the chicken, then place on the cooking rack.
4
Repeat until all chicken is coated. Spray surface of chicken with a little olive oil. Bake for 35 minutes or until browned and cooked through.
5
Serve with your favourite sides and enjoy.
