bacon crusted chicken strips
Recipe Type: main, appetizer
Prep time: 
Cook time: 
Total time: 
Yield: 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
Recipe by PALEOdISH at http://paleodish.com/appetizers/bacon-crusted-chicken-strips/