Almond Crusted Chicken
6 to 8 chicken thighs
2 eggs, lightly beaten
2 tablespoons buttermilk
¼ cup finely chopped almonds
Small amount of almond flour
Garlic salt and pepper, to taste
2 tablespoons (or more) shallots, sliced
3-4 tablespoons of coconut oil
1 can coconut cream
Garlic salt and pepper
In a shallow dish combine eggs and buttermilk.
In another shallow dish stir together almonds, almond flour, shallots, garlic salt and pepper.
Wash and pat dry chicken thighs, then dip into egg mixture, then into dry mixture.
In a large fry pan heat the coconut oil until it is very hot. Place dredged chicken into the hot oil and fry on each side for approximately 4 to 8 minutes (depending on how thick they are). When you are sure they are completely done, remove the chicken and reserve drippings in the skillet.
For gravy, add a can of coconut cream to pan drippings and stir until it thickens. Add garlic salt and pepper to taste. Pour over chicken, or serve separately. This is so delicious!