- Serves 4
- Prep in 15 minutes
- Cook in 15 minutes
Suffice to day those days are long since passed, not least because none of them are even vaguely gluten free (we’ll skip over the deep fried thing & put it down to nutritional naivety). However in honour of my former self today I bring you these bad boys, they’re very much not fried, very much free from gluten & grains, & very much more delicious than the greasy goodies I used to so enjoy.
Because where there’s a will, & probably a few of you out there equally as enamoured which such things, there’s a challenge for me to create a version that fits into a healthy & happy life.
I personally choose to use organic tomato purée as my simple ketchup substitute but should you want a healthy homemade sauce instead you can find a recipe for one here.
- Family Friendly
- Quick & Easy
- 5 Ingredients or Less
2 cups ground almonds
1/3 cup nutritional yeast or grated Parmesan
1 teaspoon paprika (hot or mild depending on your preferance)
1/2 teaspoon garlic powder
Pinch salt + plenty of black pepper
3 medium or 4 small organic pasture raised chicken breasts
- Preheat your oven to 200C & place a wire rack onto a flat baking tray.
- Slice your chicken into even strips (~2cm thick), beat the eggs in a flat dish & mix the other dry coating ingredients on a separate plate.
- Dip each piece of chicken into the egg, hold it up so the excess runs off & then coat in the dry ingredients (use 1 hand for wet & 1 hand for dry to stop getting in too much of a mess!).
- Lay on the wire rack & repeat with the rest of the chicken pieces. Bake for 15 minutes until crisp & golden (it’s the aeration under the rack that gives the wonderful crunch) & either serve straight away or cool & use within 4 days.
- They’ll lose their crisp in the fridge but a quick reheat in a warm oven will bring it back. I personally love them cold too but that may just be me!