Crispy chicken with gluten-free potatoes. The perfect combo with sweet mustard sauce.

This is the perfect recipe for back to school. Whether or not there are children at home this recipe is going to become a fridge bottom that you will love.

An extra crispy chicken and some soft and tasty potatoes that are made alone in the oven. The secret is the double breading that we have with ground almonds first and with tata puree flakes later. This makes it extra crispy even without frying.

You will tell me if you try what you think of this super recipe suitable for all audiences.

Ingredients

For the chicken

• 500 g chicken breast strips
• 80 g ground almonds
• 1 tablespoon of your favorite spices
• 2 eggs
• 80 g mashed potato flakes

For potatoes

• 200 g small potatoes
• 1 tablespoon of your favorite spices
• a little extra virgin olive oil

For the mayonnaise

• 150 ml mayonnaise
• 60 ml mustard
• 15 ml honey

Directions

Cook the potatoes with skin in plenty of salted water.

Mix the almond flour with the spices.

We pass each piece of chicken by almond flour, then by egg and to finish by mashed potato flakes.

Place on the oven tray.

We put the potatoes next to it and with the help of a glass we crush them so that they are smooth in shape. Season and add a little olive oil on top.

Bake at 185 degrees with hot air for about 15-20 minutes until the pole is done.

For the sauce we mix all the ingredients.

When the chicken is ready, serve accompanied by potatoes and sweet mustard sauce.

Tips and Tricks

• You can prepare the chicken and freeze it without baking
• Difficulty: easy
• Preparation time: 25 minutes
• Servings: 4