- 4 Chicken thighs – skin on
- 3 tbsp Lemon juice
- 3 tbsp Melted coconut oil or olive oil
- 1/2 c Almond flour – fine ground
- 1 tbsp Salt
- 1 tbsp Rosemary – crushed
In large bowl, mix together lemon juice and oil and rub into chicken. Be sure to get under the skin. Cover and marinate for at least 2 hours.
When ready to cook…
Mix remaining ingredients in a small bowl
In a lightly greased cast iron skillet, over medium heat, arrange chicken portions skin-side down and cook for 7-10 minutes, then turn chicken portions over.
Sift the seasoned flour over the chicken skin and cook for an additional 7-10 minutes or until crisp and golden and juices run clear.
COMMENT: To get the golden brown look, place the cooked chicken in the broiler (skillet and all) for approx. 5 minutes. Also, when cooking the chicken in the skillet, it’s helpful to place another cast iron skillet or a lid over the chicken to help minimize any splatter clean-up.