Today, both keto and non-keto practitioners are going to love you for this dish because it doesn’t taste like your regular low-carb dish!
Its fried chicken strips coated with almond—very simple yet deeply satisfying.
You’re going to want to start preparing this lunch early because you will need 1 hour of passive time when you will allow the chicken to be marinated in a fridge.
The seasoning you use for marinating can include herbs and spices.
I have added some chili powder, but it is completely optional.
If you don’t like spicy foods, you can skip it or use something else.
Just remember to keep it keto-friendly.
So, basically, what we are doing for lunch today is simple.
Season chicken strips and use almond flour to coat them and then deep-fry!
Now let’s get to it.
Ingredients
- 1.1 lb Chicken Breast
- ¼ cup Sour Cream
- ½ teaspoon Chili Powder optional
- 1 cup Almond Flour
- 1 tablespoon Lemon Juice
- ½ teaspoon Pepper
- 1 teaspoon Salt
- 1 Egg
- 2 cloves Garlic
- Coconut Oil
Instructions
- First, cut the chicken breast into long slices to make them into strips.
- Place the garlic cloves and spices into a mortar and mash them together. Now cover the entire chicken strips with the mashed spices.
- Crack open the egg and pour on top of the chicken strips. Add lemon juice together with the sour cream and make sure to mix very well so that the chicken strips are marinated in the seasonings.
- Cover the bowl containing the marinated chicken strips with a lid and place in the refrigerator for 1 hour. From time to time, flip the strips to ensure that the seasoning reaches all strips.
- Drain the liquid after 1 hour. Ensure that there is no excess liquid so that the chicken will be ready for coating.
- Get a container that has a lid and pour in the almond flour. Put the marinated chicken strips into the container and cover the lid very well. Shake thoroughly to ensure that the chicken strips are all coated with almond flour.
- With your deep fryer set to 375F, carefully pour in your coconut oil and allow it to get hot.
- Put the chicken strips into the hot oil and allow to deep fry for 10 to 15 minutes.
- When the strips become golden, remove and serve.
Notes:
- To keep things keto-friendly, always use high smoke point oils to deep fry foods. You can pick from coconut oil (which is what I used for this dish), lard, beef tallow, or any other high smoke point oils you can find.
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