Thursday, October 16, 2008
Almond Crusted Chicken Fingers
Sometimes you just want some nasty old fried chicken fingers, but as a rule they are flour-coated transfat-laden monstrosities. How to enjoy the crunch without all the badness? Almond flour!
2 boneless skinless chicken breasts, sliced into fingers
1 egg, beaten
1/2 cup almond flour
1/2 tsp sea salt
1.5 tsp poultry seasoning
1 tsp dry mustard powder
1/4 - 1/3 cup oil for frying (I used palm oil shortening, but I wouldn't hesitate to use olive oil or coconut oil either - or lard if I had it!)
Heat the oil a large pan over medium-high heat (but closer to medium than to high - you don't want the almond flour to burn).
Put the beaten egg in one bowl and the almond flour plus seasonings into another bowl. Dip each chicken finger in egg, then in the almond flour mixture.
Cook the chicken in two batches until it is golden on each side.
I've only ever made this fresh for dinner so I don't know if it would keep well for lunches or not. I suspect it might get a little gummy.
Crushed pork rinds also make a decent bread crumb substitute but they get soggy very quickly after cooking so you must eat them immediately. Also, some people are kind of squicked by pork rinds.
These chicken fingers are great for dipping too. Good options are ketchup or flavored mayonnaise. If you want to get super fancy, you can make something like date mustard, but I don't make this all the time because, even though it is amazingly delicious, it's also quite carb heavy. I might do a proper post on date mustard sometime, but here is the quick and dirty version:
happy shiny bonus date mustard recipe!
1/2 cup dates with pits removed, 2/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1/2 cup water, 1 tsp salt, and 2 T prepared mustard; put all the ingredients in a blender and let it rip until it's smooth; pour into a small saucepan and simmer gently for 10 minutes; serve warm or cold. I got this fantastic condiment from a cookbook called The Philosopher's Kitchen.