My husband is a fisherman and during the winter he fishes for perch which are so yummy with a tasty batter on them and the brand we used to use was fish crisp. I can no longer tolerate the fish crisp and I needed a new coating for my perch, so I came up with a recipe which I also use for chicken fingers. We made these last night and they were so delicious; if your cooking them for children and they aren't keen on spicy foods like my daughter then you can go easy on the cayenne or not put it in at all. Two chicken breast made about ten strips.
2 chicken breasts, sliced in long strips
1 egg
Coating
1/2 cup almond flour
1/3 cup of coconut flour
1/4 cup shredded coconut
1/4 tsp cayenne pepper
1 tsp of paprika
1/4 tsp onion salt
1/4 tsp garlic powder
salt and pepper
Crack the egg into a bowl and mix all the coating ingredients into a separate bowl. Dip the chicken strips into the egg and then dip into the coating mixture and place into the frying pan. Make sure each strip is fully covered. Do this for each chicken strip and cook until no pink is present and the coating is golden. Serve with your favourite dip or try my cayenne mayonnaise dip.
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