Almond Chicken

I tried and conquered this experiment, almond meal covered chicken.  With out doubt it tasted 100 times better than breadcrumbs, the chicken stayed so moist and juicy and it had a real crunch.  It was far lighter to eat and had a really nice flavour with the nuttiness complimenting the meat.  I am a total convert.  Give it a go, you won't be disappointed, unless of course you have a nut allergy, then DON'T even THINK about it.  

You will need:

  • 2 chicken breast - cut into strips
  • 2 cups of almond meal
  • salt / pepper / spices (I used cajan spice this time, you could use paprika, cumin, whatever you fancy as the almond meal has a gentle flavour)
  • 2 eggs beaten

Place the beaten eggs into a large bowl and put the chicken strips into the bowl to cover them with egg.  In a separate bowl mix the almond meal and spices.   Dip each strip into the almond meal till coated.  I like to double dip it gives an extra crunchy exterior, so i go back to the egg then return to the almond meal again.  Shallow fry (or bake) with canola oil until golden brown and cooked inside.  Trick is not to have the oil too too hot or the nuts just burn, mid temp works well.