Love making versions of fried chicken. Especially the Paleo ones. This one is yummier than you can imagine and fragrance of herbs will remind you of thanksgiving meal.
- Chicken tenders: 7-8 (You can also use boneless chicken breast, cut it into strips. Want to make it even better, put it in a ziplock bag and flatten it with a rolling pin.)
- Almond flour: 1 cup (I used blanched)
- Dry rosemary: 2 tsp
- Dry oregano: 1 tsp
- Dry sage: 1 tsp
- Dry thyme: 1tsp
- Freshly crushed black pepper: 1 tsp
- Lemon/lime: 1/2
- Egg: 1
- Oil: 2 tbsp.
- Salt: 1/2 tsp
- Beat an egg and lemon juice in a fowl with a fork. Soak the chicken stripes in the mix of egg and lemon.
- While it soaks, in a plate mix rest of the ingredients except for oil and salt.
- Heat oil in a thick bottom pan, once the oil is hot turn the heat lot medium.
- Take one chicken tender out of the lemon+egg mix, and press it in the almond meal mix, on both sides. Then place the tender in the pan. Put them only in one layer, with some distance between two tenders. If needed fry them in two or three batches, depending on size of your pan.
- Fry till crust turns brown on each side. should take about 7-8 minutes, based on heat settings of your stove.
- Once all tenders are done, sprinkle with some salt, let them cool for a minute and serve immediately with a side of veggies and a lemon wedge.
- Let me know how it turns out!