1 cup almond flour (see below)
1/4 cup Egg Whites
Almond Flour: Blend all ingredients except for egg whites in a food processor (mine is out of commission, so I used a coffee bean grinder) to taste (honestly just toss about a tablespoon each spice in and then just a dash of salt and pepper) until it is very fine and soft, almost flour like…It’s ok if there are still bits of almond that aren’t ground up all the way. I actually had larger chunks in mine and it tasted really good! I loved the texture!
Start with about a pound of tilapiaia (about 5 pieces). Then, I dredge each piece of chx thru either an all egg white bath or sometimes i’ll just use water. Shake off the excess egg white (or water) and then dip both sides of the chx breast in the almond flour/breading put on onto aluminum foil lined baking sheet and cook.
I like my tilapia crispy on top so I bake it the following way: 325 degrees for 20 minutes. Half way through the bakiing process, you can flip it if you prefer the bottom crispy too. Then with about 4-5 minutes left I put the broiler on and let them get nice and golden brown on top!