Crispy Peruvian-Style Chicken
A twist on traditional Mexican cuisine, this recipe combines the bold flavors of Peruvian cuisine with the crunch of a Mexican-inspired crust.
Ingredients
- ●4 lbs chicken breast
- ●1 cup almond flour
- ●1 cup sour cream
- ●2 tsp tender spices (cumin, chili powder, etc.)
- ●1 tsp peruvian aji amarillo powder
- ●1 cup crumble (crushed tortilla chips)
- ●1 cup vegetable oil
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a bowl, mix together almond flour, sour cream, tender spices, and peruvian aji amarillo powder.
- 3
Add the chicken breast to the bowl and coat with the mixture.
- 4
Dip the coated chicken in the crumble mixture to coat.
- 5
Heat the vegetable oil in a large skillet over medium-high heat.
- 6
Add the coated chicken to the skillet and cook until browned, about 5 minutes on each side.
- 7
Transfer the chicken to a baking sheet and bake for 20-25 minutes, or until cooked through.
- 8
Let the chicken rest for 5 minutes before serving.
- 9
Serve hot, garnished with additional crumble and a side of your favorite Mexican dishes.
- 10
Enjoy!