1lbboneless skinless chicken breastscut into 1 1/2-inch cubes
1tspchili powder
1 1/2cupsbuttermilk
4cupsArrowhead Mills Organic Spelt Flakes cereal
1/2cupAlmond Flour
1/2cupalmond slivers
olive oil spray
Freshly ground black pepper
Salt
For the chipotle aioli:
1/2cupmayonnaise
Juice of 1/2 lemon
1tsptomato paste
1/8tspsalt
1/8tspgarlic powder
1/4tspchipotle powder
Instructions
Preheat oven to 425°F. Place a wire cooling rack over a baking sheet.
Season the chicken with chili powder and place in a large bowl. Pour the buttermilk over the chicken, cover the bowl, and marinate in the fridge for 2 hours.
To prepare the breading, combine the spelt cereal, almond flour, and almonds in a food processor. Pulse until you get a coarse meal with some larger flakes of cereal. Place in a bowl.
Remove the chicken from the marinade, and press each piece into the breading on all sides. Place on the rack and spray with oil.
Bake for 15 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from the oven and season the chicken with salt and pepper while it's still hot.
To make the aioli, in a medium bowl, combine mayonnaise, lemon juice, tomato paste, salt, garlic powder, and paprika. Stir to combine.