Paleo Hazelnut‑Crusted Chicken
100%
1
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
10
Low
Nutrition per serving
Calories1120.6 kcal (56%)
Total Fat79.2 g (113%)
Carbs27.2 g (10%)
Sugars3.3 g (4%)
Protein79.7 g (159%)
Sodium895.4 mg (45%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2chicken breasts
or 4 boneless thighs
1 cuphazelnuts
finely chopped, not ground to flour
¼ cupcassava flour
or almond flour
1 tspsmoked paprika
½ tspgarlic powder
½ tsponion powder
½ tspsalt
black pepper
1egg
1 TbspDijon
if your paleo version allows, otherwise use 1 tbsp olive oil
Olive oil
or melted ghee for drizzling
Instructions
Step 1
🔪 Prep the coating
Step 2
In a shallow bowl, mix:
Step 3
• Hazelnuts
Step 4
• Cassava (or almond) flour
Step 5
• Paprika
Step 6
• Garlic powder
Step 7
• Onion powder
Step 8
• Salt & pepper
Step 9
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Step 10
🥘 Dredge & coat
Step 11
1. Whisk egg + Dijon (or olive oil).
Step 12
2. Pat chicken dry.
Step 13
3. Dip in egg mixture.
Step 14
4. Press into hazelnut mixture, making sure every surface is coated.
Step 15
Pro tip: Press firmly — nuts need compression to stay on during cooking.
Step 16
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Step 17
🔥 Oven method (best for even browning)
Step 18
Bake at 425°F for 18–22 minutes (breasts) or 20–25 minutes (thighs).
Step 19
Drizzle lightly with olive oil or ghee before baking.
Step 20
If the nuts darken too quickly, tent loosely with foil.
Step 21
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Step 22
🍳 Pan‑sear + oven finish (extra crispy)
Step 23
1. Heat a skillet with a thin layer of oil.
Step 24
2. Sear nut‑side down for 1–2 minutes until lightly golden.
Step 25
3. Flip and transfer to a 400°F oven for 10–15 minutes.
