A recipe for your inner caveman! A perfect source of protein with a flavoursome crispy coating and virtually no carbs. Not quite a KFC but close enough, and miles better for you!
A great buffet option for your gluten free guests. Perfect for cooking in bulk for the workday lunchboxes, as a wholesome snack in the afternoon or enjoy as a full meal with veggies or salad.
Around 400g chicken mini fillets/chicken breast strips
150g ground almonds
1 tsp paprika
1 tsp cumin
1/2 tsp tumeric
Pinch of salt & pepper
1 tbsp sesame seeds
1 tbsp coconut oil
In one bowl whisk two eggs. In another bowl combine almonds, spices, sesame seeds, and seasoning. Have a chopping board ready to place coated chicken on. Begin coating the chicken by rolling a fillet/strip in the spice mix, then into the egg, and finally rolling into the spice mix once more, place onto the chopping board when ready. Do this for all the strips.
In a large non stick pan, heat 1 tbsp of coconut oil. Check the pan is hot enough by dipping a goujon into the oil, it should sizzle. When ready, place the first batch of goujons into the pan. Cook until golden and crispy on each side. It should only take around five minutes. Once cooked, lay goujons onto kitchen towel to absorb excess oil.
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