Oven Fried Chicken:
2 Tbsp pine nuts, toasted
1 Tbsp cornmeal
½ tsp onion powder
½ tsp ground paprika
½ tsp garlic powder
½ tsp black pepper
¼ tsp cayenne pepper
½ tsp oregano
½ tsp thyme
¼ tsp Himalayan sea salt
½ tsp baking powder
½ cup gluten free flour blend (I use my gluten free blend on my blog, you can also use ¼ cup almond flour and ¼ cup coconut flour)
2 Tbsp grated (not shredded!) Parmesan cheese
½ cup low fat buttermilk
1 large egg white
4 raw boneless, skinless chicken breasts
1 Tbsp olive oil
1.Preheat oven to 425 degrees.
2.Place toasted pine nuts and cornmeal in a food processor (or blender) and pulse until finely ground.
3.Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, flour, and parmesan cheese in a shallow dish; mix well. Set aside.
4.Combine buttermilk and egg in a shallow disk, whisking to combine.
5.Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
6.Heat oil in a large skillet. Add chicken breasts; cook for 3-4 minutes on each side.
Remove chicken from pan and place in ovenproof baking dish. Bake for 10-12 minutes or until a thermometer inserted in the thickest part of the breast reaches 165 degrees.
This chicken is delish on its own with a side of mashed potatoes, served with waffles and syrup, or layered under homemade sauce and mozzarella.