My Cousin Lisa was nice enough to come over for dinner last night! She is from North Carolina and doesn’t cook much (not that the 2 are related) but I wanted to make her something yummy! I borrowed this recipe from Paleo Mama. I followed it pretty exactly, and think the only changes I would make next time would be to add some salt and maybe a few seasonings directly to the almond flour as well, perhaps even a little parmesan cheese. I served this along with my prosciutto wrapped asparagus and you can find that here.

Ingredients for chicken here

Directions:

Put chicken in a baggie along with spices (I probably should have used a little bit more as I had more chicken – use your judgement). Coat chicken well with spices in baggie.

Beat eggs in a bowl and put almond flour out on a plate

Pull out a chicken tender, dredge in flour lightly, then coat in egg, then dredge in flour again and put on tray

Repeat with all chicken pieces

Then coat the bottom of your skillet with olive oil and get it hot to medium high heat (Olive oil isn’t the best for cooking as it has a low smoke point, but I wasn’t sure what else to use here – next time might try bacon grease or coconut oil)

 

Put chicken into hot pan and let it cook for about 3-5 minutes on each side. Continue until all chicken is cooked.

Serve with avocado slices and the prosciutto wrapped asparagus – yum!

Cousin Lisa liked it!