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.
- 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
- start by lining 1 or 2 baking sheets with aluminum foil
- place bacon strips by laying them out flat on the sheet(s)
- put in oven (separately) and cook at 325 degrees, until desired crispiness (do not overcook)
- remove from pan, and set aside to cool
- when cooled, put strips of bacon in a 'magic bullet' style device and grind
- pour this mixture into a separate bowl
- add in some almond flour and desired spices (optional) to create the 'crust' mixture
- meanwhile, flatten chicken breast, using a meat mallet
- cut chicken breasts into even(ish) strips
- re-add some leftover bacon fat back into a frying pan and heat on medium
- take each chicken strip and dip in in egg and roll is 'crust' mixture, making sure they are fully coated
- arrange in the frying pan and cook for approx. 3 minutes or so on each side (depending on thickness)
- using tongs, flip when ready and repeat on the other side (keep a close eye, as you do not want to overcook them)
- served with a side garden salad and sliced avocado
- dip in homemade sauces or mayo for added pizzazz
- enjoy!
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