If you just came for the recipe and couldn’t care less about much else (yeah, I get frustrated when I have to locate the recipe through the rambling as well, so I get it) – scroll past the next paragraph.
However, if you like the bit of rambling about the recipe or titbits about my and my family’s life, or whatever I felt like doing for the post, the blog is after the recipe.
Chicken Fingers with an Almond Flour Coating and Mayonnaise
For the Chicken Fingers
- 400 g chicken breast (14oz)
- 55 g almond flour (1/2 cup)
- 3 tbsp coconut cream
- 1/2 medium egg (you get to use the other half of the egg for the mayonnaise)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp lard
For the Mayonnaise
- 125 ml extra light olive oil (1/2 cup)
- 1/2 medium egg
- 1/2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
For the Chicken Fingers
- Cut the chicken breast into 2 inch long strips.
- Whisk the whole egg. Put one half of the egg aside to use with the mayonnaise. For the remaining half place it in a shallow bowl and mix with the coconut cream.
- In another shallow bowl mix the almond flour, paprika, garlic powder, black pepper and salt together.
- In one messy clump, place the chicken strips into the egg mix and make sure all sides are covered.
- Take the chicken clump and drop it into the almond flour mixture. Push things about to try to cover as much of the chicken surfaces as possible.
- Melt the lard in a large frying pan on medium high.
- Place the chicken strips into the pan and separate them up into a single layer.
- Fry the chicken fingers for 3 mins on one side then turn over and fry 3 mins on the other side. When the chicken is cooked and the juices run clear, remove from the pan.
Making the Mayonnaise
- Place the half an egg set aside from earlier into a bowl and add the olive oil. Blend in one go with a hand-held blender until the mixture is creamy.
- Add the lemon juice, Dijon mustard and salt into the mixture and briefly blend again.
- Serve the mayonnaise to the side of the chicken fingers or in a separate bowl.
This recipe is a staple weeknight dinner. It’s fast, easy, chicken is usually on a level with pork when it comes to the monthly food bill and it tastes nice; however, be warned it looks a disastrous mess when you are making it, so don’t think it’s going wrong.
We discovered, early on, when my husband, Carl, tried to make it that you have to dunk and coat all the chicken at once. He tried to do each chicken strip separately and found that the almond flour got too wet, becoming a big sticky mess about half-way through. It then failed to stick to any more chicken strips leaving us with the choice of making up a new batch of the coating or frying half our chicken strips naked. Moving everything around together in a big clump meant all chicken strips get an equal share of the crumbly good stuff.
For keto the net carbs in a portion are around the 5g mark, perfectly acceptable for the evening meal with space enough to add in a side dish. There is the tiniest smidgen of non-paleo Dijon mustard in the mayo. If you want super strict paleo, or even to drop a few of the calories out of the recipe, then ditch the mayonnaise, fry an egg and dunk away! Enjoy!