So for today's recipe. I've been craving anything but salad all day. It is almost easier to not eat than to try and eat more lettuce. I found this recipe a while ago and I didn't document where. But I haven't tried it yet, but I think we will tonight. It is still fried chicken, but it is on this diet and may satisfy your cravings for something different. Your kids will probably like it, too.
Almond Crusted Chicken
2 large eggs
1 – 6 oz. bag sliced almonds (about 1 3/4 cups)
1/2 cup almond meal flour
1 1/2 lbs. chicken tenderloins
oil, for frying
Heat your oven to 200* and place an empty cookie sheet inside the oven.
Lightly beat the eggs in a wide bowl. Place the almond slices and flour in a food processor and pulse until the almonds are chopped, but not fully ground. Transfer the almond mixture to a shallow plate, for dredging. Season the chicken tenders on both sides with salt and pepper.
Dip one pieces of chicken at a time in the egg. Shake off the excess and then dredge the pieces in the almond mixture. Press the flour mixture onto the chicken to help it adhere. Set the breaded tenders on a wire rack.
In a large skillet, heat 2-3 Tbsp. of oil over medium heat. When it’s shimmering hot, it’s ready to work with. Working in batches, cook the chicken until light golden brown on both sides, turning often, and cooked through, about 4-5 minutes per batch. Add a little more oil to the pan with each batch as necessary, and remove any large almonds that have fallen off of the chicken, from the oil. Drain the tenders on paper towels after cooking, and then place them on the warmed cookie sheet in the oven.