Healthier Oven Fried Chicken

I’m always trying to find recipes that don’t use white flour or white rice or white sugar but rather use less processed, low carb ingredients.  I found this one from  Oleana of
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes

10 chicken pieces, breasts, drumsticks, wings, thighs  (could be less if you have larger pieces)
3 eggs, large
2 1/2 cups unsweetened coconut flakes
3/4 cup almond meal or flour
1 tsp garlic powder
1 tsp oregano, dried
3/4 tsp salt
Ground black pepper, to taste
Cooking spray or oil


  1. Place wire rack on top of baking sheet lined with parchment paper or silicone baking mat. Spray with cooking spray or brush with oil well the wire rack.
  2. Preheat oven to 425 degrees F.
  3. In a large plate with edges, add coconut flakes, almond meal or flour, garlic powder, oregano, salt and pepper. Stir with a fork to combine well and set aside.
  4. In another bowl, whisk the eggs with a fork and set aside.
  5. Organize dredging station by placing in a row: chicken, egg and coating. Take a drumstick, dip in egg mixture, dredge in coating, dip in egg again and finally dredge in coating last time. Place on the wire rack and repeat with remaining 9 chicken drumsticks.
  6. Bake for 40-45 minutes or until when chicken is poked with a knife or fork juices run clear.
  7. Serve immediately for the best crispy healthy chicken in the world!    It’s really good dipped in BBQ sauce.   Here is a brand I’ve found with NO HIGH FRUCTOSE CORN SYRUP   Stubbs BBQ Sauce