Fixate Oven-Fried Chicken

Wednesday, September 9, 2015

This recipe is so versatile! It's used 2 or 3 times in Fixate but the possibilities are endless! So far I have made the Chicken and Protein waffles recipe and I've also used this for the Chicken Parmesan recipe. Both were absolutely delicious and very satisfying. You really would think these are cheat meals.


Chicken Ingredients


2 tbsp pine nuts, toasted
1 tbsp cornmeal
1/2 tsp onion powder
1/2 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp ground black powder
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp sea salt (or Himalayan salt)
1/2 tsp baking powder, gluten-free
1/4 cup almond flour
1/4 cup coconut flour
2 tbsp grated parmigiano cheese
1/2 cup low-fat buttermilk
1 large egg white (2 tbsp.)
4 (4-oz. each) raw chicken breasts, boneless, skinless
1 tbsp EVOO

Chicken Preparation


  1. Preheat oven to 425 degrees F
  2. Toast pinenuts. Place toasted pine nuts and cornmeal in food processor (or blender); cover. Pulse until finely ground. 
  3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish; mix well. Set aside.
  4. Combine buttermilk and egg white in a shallow dish; whisk to blend.
  5. Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
  6. Heat oil in large, ovenproof skillet over med-high heat until fragrant.
  7. Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
  8. Place skillet in oven; bake for 10 to 12 minutes. or until a thermometer inserted into the thickest part of each breast reads 165 degrees F. 
Container equivalents- 1.5 red, 1/2 blue, 1 tsp

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