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  • 1-½ cups almond flour
  • ¼ cup arrowroot powder
  • ½ cup shredded unsweetened coconut
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 2 large eggs
  • 4 boneless, skinless chicken thighs or legs
Dipping Sauce
  • ¼ cup Dijon mustard
  • 2 tablespoons honey


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush the paper with coconut oil or ghee.
  2. In a shallow bowl, combine the almond flour, arrowroot powder, coconut, garlic powder, paprika, and garlic salt. Mix well.
  3. In another shallow bowl, whisk the eggs.
  4. Dip each chicken piece in the egg wash, then coat evenly with the flour mixture.
  5. Place on the baking sheet. Bake for 14 to 20 minutes, turning once, or until a thermometer inserted in the thickest portion registers 165°F and the juices run clear.
  6. To make the dipping sauce: In a small bowl, blend together the mustard and honey.
  7. Serve the chicken with the dipping sauce.