Sunday, December 1, 2013

Super easy grain-free chicken strips

Every once in a while I come up with a dinner creation that both works and was incredibly simple (see first part of sentence where I came up with it). A few weeks back I had such luck with chicken. To temper expectations, I cook for two (what I would consider relatively) picky eaters who have a healthy fear of flavour. As always, you can certainly add flavour to this recipe with your choice of spices, etc.

(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.

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