Mix all the ingredients for the marinate and add the chicken, making sure you coat the chicken both sides. Cover with cling wrap and marinade overnight or at least 2 hours prior to baking.Remove chicken pieces from the marinade and place onto a plate in the fridge for 5 minutes, this will allow excess marinate to drip off from the chicken pieces.In the mean time mix all the ingredients for the coating in a deep bowl. Pre-heat your oven to 180 degrees Celsius and coat your oven tray with a little olive oil at the bottom.Coat your chicken pieces one by one in the almond flour mixture and place onto your baking tray with the cut sides facing the bottom. Cover with foil and bake for 1 hour.Remove the foil from the chicken and broil under the grill until crispy and brown. Keep an eye on them as they could burn easily.Tip:For a non low carb version replace the Almond flour with 1/2 cup Wheat flour.There is an additional step you need to take if you make your coating with flour. Once you’ve coated the chicken give it a quick fry in a little bit of olive oil in a pan to brown it slightly before placing it onto your oven tray. Follow the baking directions as described above.Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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