The trick to this recipe being absolutely exceptional is having super fine almond meal. Re-process the almond meal in your food processor. Although it’s perfectly adequate as is, running it through the food processor makes it more delicious.
- 1 lb chicken
- 2 cups almond meal, run through food processor to make it super fine
- Kosher salt
- 2 Tbsp smoked paprika
- 1 Tbsp granulated garlic
- 1 egg
- Coconut oil
Cut the chicken into strips, as you like them. I prefer small, bite-sized, slightly irregular pieces that are slender, as pictured here. Then salt and pepper each finger thoroughly. In a bowl, beat two eggs very well with a fork and set aside. In another bowl, mix almond flour, smoked paprika and granulated garlic. Making sure not to mix any of the egg mixture in the first bowl with the almond meal mixture in the second bowl (for example, I use my right hand for the egg and my left for the flour), one by one, dip each chicken finger in egg, then remove and drop into the almond flour to gently cover the chicken with almond flour. Handling each chicken finger as minimally as possible in order to keep almond flour intact, place on a board. Note: if the almond meal ever gets clumpy, throw it out and start with a fresh mixture.
In a deep pan that is good for frying, get your coconut oil super hot. Then fry chicken fingers until deeply golden–about 5 minutes, flipping them halfway through. Cook in small batches, placing on paper towel when brown.
Then, step aside–because people will push you over to get to them.