Chicken Fingers

Low Carb Breaded Chicken Fingers

I’m not sure why these are known as chicken fingers; the last time I checked, chickens don’t have fingers.  Anyway…  You can eat these with your fingers.  They are the juiciest, most tender chicken I’ve ever eaten!  Yum!  8+d

Chicken Fingers

1/4 cup coconut oil
4 to 5 chicken tenderloin pieces*
1 egg
1/8 cup almond meal
1/8 cup coconut flour
1/8 teaspoon salt
1/16 teaspoon black pepper

In a medium skillet, melt coconut oil over medium heat.

In the meantime, beat egg in small bowl.  Set aside.  Mix remaining ingredients in another small bowl.

Dip chicken pieces into egg, then coating mixture; place in hot oil.  When all pieces are coated, sprinkle any remaining mixture over chicken in skillet, then drizzle with any remaining egg.

Fry until browned.  Turn chicken pieces (there should be enough oil to keep 2nd side moist, if not, add more oil), turn heat down to low, and fry until browned.  Remove to a plate and let cool a few minutes so they are cool enough to pick up with your fingers.  Or you can use a fork.

This serves 1 or 2, depending on how hungry you are.  There are fewer than 3 net carbs in the entire recipe.

* I used frozen Kroger boneless, skinless chicken tenderloin pieces, thawed.  You could also use raw chicken breast strips.

You can see step-by-step instructions with pictures and info in my How to Make Low Carb Breaded Chicken Fingers .

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