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Almond Crusted Chicken NibblesAlmondChicken_5836

Olive oil, to spray
1 1/2 cups Alison’s Pantry ground almonds
1/4 cup Alison’s Pantry sesame seeds
1/4 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
Salt and freshly ground black pepper
1/2 cup fine rice flour
2 eggs, beaten
1/4 cup milk (almond milk is fine is preferred)
1 kg chicken nibbles

  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.