(Note: These measurements are rough estimates after the fact, but you really can't go too wrong here.)
- Chicken (I used two breasts, which are not overly flavourful on their own), sliced into good sized strips
- 1 large egg
- 1 t lemon juice
- 1/2 C almond flour
- Salt and pepper
- Cooking oil of your choosing (I use coconut oil when frying like this)
|Yes, there's *gasp* some white rice on this plate. I served it up with rice, sweet potato and parsnip fries.|
- Put a large pan over medium heat and add a good dollop of coconut oil (I probably used about 2 tablespoons all said and done).
- Whisk egg and lemon juice in a bowl (I admittedly don't know why I added lemon here, or if it made any difference whatsoever to the recipe. I would omit for lower possible histamine results.)
- Mix almond flour, salt, pepper, and any other spices you like, in another bowl (or plate with a decent edge to it).
- Using a few pieces of chicken at a time (so as not to overflow the bowl), dip and cover chicken in egg, followed by a roll in the almond flour mixture.
- Toss in the pan and fry for a couple minutes on each side, it should get a bit brown and crispy.
- Serve with your favourite dip, unless you're low histamine, in which case most dips are probably (and very sadly) off limits.