If you love breaded chicken, then you will love these low carb chicken strips.
You will need (feeds 4)
2 beaten eggs
X4 chicken breasts cut into strips
4 slices of cooked crispy bacon
150g almond flour
150g grated Parmesan
Salt & pepper
Handful of fresh chopped herbs
Firstly, cut your chicken into strips and preheat your oven to around 200 degrees
then take your beaten eggs and put on a plate. Now take your bacon and put it in a blender and blitz for 10 seconds. Now add almond flour, Parmesan, herbs and blend for around 20 seconds – then tip this mix onto a plate.
Now dip your chicken strips firstly into the egg and then into the dry mix, coat both sides and set aside.
Take a baking tray and lightly oil. Now lay the strips in a line (not overlapping) onto the sheet. Take a little olive oil and gently sprinkle over the top of the chicken and place in a hot oven for around 20-30 minutes; halfway through, turn chicken over.
You can also shallow fry them, I used avocado oil as it cooks well at high temperatures. You can shallow fry them in the hot oil for approx 15 minutes – again turning half way through making sure they don’t burn.
Remove from oven or pan (whichever cooking method you opted for) when brown and serve with whatever low carb dip you fancy (guacamole, hot sauce to name two).