Who doesn’t love a good fried chicken? Every time I make fried chicken, my kids gobble it up (no pun intended).

However, frying chicken on a pan takes time. You have to watch it carefully and flip it over at the right time as to not disturb the breadcrumbs. Then the breadcrumbs that fall off start to burn. Then you have to constantly add more fat to the pan so the chicken doesn’t stick. It is a long, frustrating process.

I prefer short simple processes.

That is why I created this simple “fried” chicken recipe. Sometimes, I don’t feel like standing over the stove for a half an hour watching the chicken cook. This recipe isn’t fancy, but it is easy. You need about 5 minutes to prepare the chicken - the oven does the rest!

Baked “Fried” Chicken

1 lb. pastured, organic, boneless chicken breasts

2 pastured, organic raw eggs, whisked

Gluten-free breadcrumbs or Cassava Flour

Organic spices of choice: rosemary, parsley, thyme, paprika, salt + pepper

Healthy Fat of choice: olive oil, ghee, coconut oil, avocado oil, lard, duck fat, chicken fat, tallow

Directions:

Cut chicken thinly (pound down if you prefer very thin chicken)

*You can cut them into chicken fingers or chicken strips for a kid-friendly dinner.

Dredge chicken in whisked eggs and then in the breadcrumbs.

OPTIONS:

Place chicken on a:

• glass Pyrex dish

• stainless steel cookie sheet

• a wire rack on top of a cookie sheet (for crispier chicken)

add dried spices.

Generously Pour oil of choice over the chicken. If you are using a solid fat, you should melt it before pouring it over the chicken.

Heat in oven at 350° until cooked through.

Enjoy!