Step 1

Preheat the oven to 425F.

Step 2

Line a cookie sheet with aluminum foil. Place a cooling rack on top.

Step 3

Combine the almond flour, almonds, salt, paprika and pepper in a blender or food processor and pulse until the almonds are in small pieces (half a pea, or smaller), about 4-6 times. Make sure not to over-process, or to process for longer spurts, otherwise, the almonds will release their oils and you’ll make almond butter. Pour this into a shallow dish.

Step 4

In a separate shallow dish, crack the egg and add the water or milk. Whisk well.

Step 5

Working with one piece of chicken at a time, dip the chicken into the egg wash, turning to thoroughly coating all sides. Allow the excess to drip off and then place in the bowl with the coating. Turn the chicken and make sure all sides are coated. Place the chicken on the cooling rack and repeat this process with the remaining chicken.*

Step 6

Bake the chicken for 15-18 minutes, or until the juices run clear. Serve warm.