Clean Chicken Fingers
June 14, 2014 | Serves 2
- 2 Chicken Breasts
- 1/2 Cup of Ground Almonds (60g)
- 1/4 Cup of Coconut Flour (28g)
- Paprika/Dried Herbs (Optional)
- 1 Egg
- 2 Teaspoons of Coconut Oil
Who doesn’t love chicken fingers? They’re crispy and succulent and often just a shovel for our favourite sauces, but… they’re usually breaded, deep fried and greasy. These ones are crispy, delicious and everything you love about regular ones, without all of the crap! They’re coated in nourishing coconut flour and ground almonds and lightly fried in coconut oil until gorgeously crisp. They’re amazing with my Paleo Garlic Mayo or Thai Sweet Chili Sauce.
Start by combining the ground almonds, coconut flour, salt and seasonings and set them aside. In a separate bowl, whisk the egg.
Cut your chicken breasts into ‘fingers’ of your desired size and scatter out the almond mixture.
Coat each piece of chicken in the almond mixture, then dip into the egg and then back in the almond mixture.
Heat two teaspoons of coconut oil in a pan on medium-high heat. When it’s hot, add in the chicken and cook for a few minutes on each side until they’re nice and crispy and cooked through.