- 2 boneless, skinless chicken breasts, about 1 pound
- Kosher salt
- Freshly ground black pepper
- 2 eggs
- 2 cups almond flour, run through food processor to make it super fine
- 2 tablespoons smoked paprika
- 1 tablespoon granulated garlic
- 1 – 1 ½ cups coconut oil, for frying
Cut the chicken into strips, as you like them. I prefer small, bite-sized, slightly irregular pieces that are slender. Thoroughly sprinkle with salt and pepper.
In a medium bowl, beat two eggs very well with a fork. Set aside.
In another bowl, combine the almond flour, smoked paprika and granulated garlic, mixing well.
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, over high heat, warm your coconut oil. Cooking in batches to not overcrowd the pan, place the chicken fingers gently in the oil and fry until deeply golden, about 5 minutes total, flipping them halfway through. Place on a paper towel to drain. Repeat until all batches are done. Serve.
- Grain-free flours are different than regular, all-purpose flours and can burn quicker. S0 figuring out the right oil temperature is key in making this recipe a success.
- When frying the chicken fingers, don’t overcrowd your pan. If you do tart with several in your pan at once, turn the temperature up, as the oil will cool down quicker when you start with more in the pan.
- For anyone allergic to nuts, use coconut flour instead, and vice versa.
- If you want perfect chicken fingers, change your oil in-between every batch.