These Crispy Almond Flour Chicken Strips are the perfect healthy alternative to fried chicken. With a savoury seasoned almond flour coating, these chicken strips are baked and are Keto,Whole30 friendly, paleo, dairy free, gluten free, and so delicious.
This chicken is perfect for days when you just want some crispy fried chicken. It is a recipe that the kids don't turn their noses up at which is an added bonus. Any healthy alternative to takeout favourite recipes always goes down well and it isn't that difficult to amend recipes to make them healthier either. I am aware that these recipes are already all over the internet but I wanted to share this with you guys because it is a really convenient recipe to have to hand for busy week nights.
Also, I have been making this recipe for years but I could not share the pictures without dying a little inside. I mean they hardly look like one of those bargain buckets at KFC and in food, appearances are just as important as taste.
I have recently discovered the joy of cauliflower based meals. I have rejected the notion of replacing cauliflower as rice or cous cous or mac and cheese for ages. Whilst they are not true replacements to their much stodgier counterparts, they are pretty delicious. My family are yet to buy into these ideas though.
For me, when I saw that Ottolenghi had a cauliflower tabbouleh recipe in his book, I thought I would try it out. I was sold. If anyone can convince you, I suppose he can.
As with all my recipes, I love this recipe because of its simplicity. I wanted to simplify it was much as possible because who can be asked to faff about on week nights? I served mine with a simple dip which was literally a mixture of sauces from my fridge.
Do let me know if you try this recipe and drop me a message if you do!
Crispy Almond Flour Chicken Strips
Ingredients
Eggs
- 2 Eggs
- 1 teaspoon Oil
Chicken and Flour
- 1 lb Chicken Breast Cleaned and cut into strips about ½ inch thick
- 100 g Almond Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Ginger
- ½ teaspoon Onion Powder
- 1 teaspoon dried Mustard
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Dried Thyme
- ½ teaspoon Black Pepper
- Salt to taste
Instructions
- Combine the egg and oil in a large bowl and whisk through.
- Preheat oven to Gas mark 6, 200 degrees.
- In a large plate combine the almond flour with all the other dry ingredients and mix through.
- Dip the chicken in the egg, then dredge in the flour before adding to a baking tray lined with greaseproof paper.
- Cook for 20 mins in the oven, turning half way. You can also spray the chicken strips with cooking oil before they go into the oven.
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