INGREDIENTS
2 cups almond flour
1/4 cup grated vegan parmesan cheese
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 large eggs, beaten
2 Tbsp hot sauce
2 lbs boneless chicken thighs
extra virgin olive oil, for drizzling
HOT HONEY
1/2 cup honey
2-3 Tbsp hot sauce
1 tsp Yellowbird Sriracha
1-3 tsp cayenne pepper
3/4 tsp chipotle chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
sea salt
fresh thyme, cilantro, or parsley, for serving
PROCESS
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Combine the almond flour, parmesan, paprika, onion powder, garlic powder, and a pinch of salt in a shallow bowl.
Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.
Dredge the chicken through the flour mixture, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around. Flip cook for 5 more minutes to ensure golden brown on each side.
Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!