bacon crusted chicken strips

Okay…well this is how my brain works.  Home from the gym and bum is fully parked on the couch.  ’The Duster’ utters the classic line…’what do you want for dinner?’  I responded….’hmm let’s see!?!’  We could make those ‘breaded chicken strips!?’  Ya…that’s a possibility…

I peeled myself off the couch to take a peakeroo in fridge to see what else we could throw in the mix.  With a slight notion of something ‘shake and bake(ish)’ floating through my mind…the pound of bacon jumped out at me and gave me the following idea!  Why not take a similar version of our original ‘breaded chicken strips’ and make ‘em extra fancy schmancy by grinding up some farm fresh pork bacon in there.  What is not to love, right?  I thought the flavour of the chicken-bacon combo would be to die for…and I was right (although my husband was someone reluctant to trying this idea in the beginning).  To be honest, I was a little skeptical myself.  I wondered if the mixture would stick properly and fry up to a nice and palatable consistency.  Everything worked out fabulously in the end.  This recipe is a definite keeper for us.  It will serve as a yummy treat every once in a while.

bacon crusted chicken strips
5.0 from 1 reviews
Print
Recipe type: main, appetizer
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2
Ingredients
  • 1 lb bacon (good quality)
  • 2 chicken breasts – flattened and sliced into strips
  • a few shakes (sorry, don’t remember exact amount) almond flour
  • 1-2 eggs – whisked (for dipping)
  • assorted spices (optional)
  • sea salt and ground pepper
Instructions
  1. start by lining 1 or 2 baking sheets with aluminum foil
  2. place bacon strips by laying them out flat on the sheet(s)
  3. put in oven (separately) and cook at 325 degrees, until desired crispiness (do not overcook)
  4. remove from pan, and set aside to cool
  5. when cooled, put strips of bacon in a ‘magic bullet’ style device and grind
  6. pour this mixture into a separate bowl
  7. add in some almond flour and desired spices (optional) to create the ‘crust’ mixture
  8. meanwhile, flatten chicken breast, using a meat mallet
  9. cut chicken breasts into even(ish) strips
  10. re-add some leftover bacon fat back into a frying pan and heat on medium
  11. take each chicken strip and dip in in egg and roll is ‘crust’ mixture, making sure they are fully coated
  12. arrange in the frying pan and cook for approx. 3 minutes or so on each side (depending on thickness)
  13. using tongs, flip when ready and repeat on the other side (keep a close eye, as you do not want to overcook them)
  14. served with a side garden salad and sliced avocado
  15. dip in homemade sauces or mayo for added pizzazz
  16. enjoy!
Notes

• if you do not wish to use bacon in your recipe, follow the above steps while just omitting this ingredient and adding in a little extra almond flour to create the ‘breaded’ effect
• play around with different spices such as, cumin, paprika, cayenne, cajun etc
• also, feel free to fry them in a pan, using coconut oil, as an alternative

Google Recipe View Microformatting by Easy Recipe

About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.

Comments

  1. WOW. That looks amazing. Bacon crusted chicken! Why did I not think of that. Thanks for sharing! <3

  2. Nicole Long says:

    Looks delish! Going to make this tonight with a side of brussel sprouts cooked in bacon grease of course! :)

  3. Adam says:

    This turned out excellent, even though I only had a few pieces of bacon to contribute to the dish… even my picky-eating 7-year-old declared it a new favorite. Thanks for posting!

  4. PaleoGolly says:

    I definitely need to try this out. I’ve wrapped chicken in bacon, and I’ve done a parmesan crust, but BACON?! I bow down to your genius!

Speak Your Mind

*

Rate this recipe:
 

Switch to our mobile site