Who doesnβt love chicken fingers? I remember breaded chicken breast was always a favorite childhood dinner served with mashed potatoes and green peas π½
I can vividly remember that I stole the little scrambled egg that was left over after breading straight from the pan, crispy and full of yummy chicken juices π
While traditional chicken fingers are unfortunately full of gluten and other grains, we have modified the recipe and have decided to bread it in almond flour, which tastes super yummy as well and gives the whole thing an extra boost of healthy fat in addition to the egg πͺπ»
Since itβs hard to get chicken right now, we used turkey breast cutlets from US Wellness Meats, but you can of course swap this for chicken breast π¦
My guide to poultry can be found here !
To make this delicacy you need:
1-2 turkey breast cutlets per person, each one is typically 4-5 ounces π¦
Eggs π₯ (the amount depends on how many cutlets youβre making, in general one egg is enough for 2-3 cutlets)
Almond or another nut flour π° (blends work well too, but coconut flour cannot be substituted because it has an entirely different consistency)
Salt and pepper for seasoning π§
Curry powder or another seasoning of your juice, my mom opted for an umami spice blend πΆ
Ghee, lard or duck fat for frying π³
To make:
Begin by heating up the cooking fat in a pan, and pt the Turkey cutlets dry. Season with salt and pepper and other seasoning if you choose to do that.
Break and beat the eggs in a shallow bowl, and fill another shallow bowl with almond flour.
Create an assembly line close to the pan with the warm fat. Start by drenching the cutlets in the egg and then transfer into the almond flour, making sure itβs adequately covered from all sides. Press the meat down into the flour and pour more over to ensure an even coating. Repeat this for all cutlets and make sure you have enough fat in the pan for frying.
Next, place into the oil and fry on one side until crispy brown. Usually 5-7 minutes. Then flip over and cook the other side until crispy brown.
At the very end, you can pour the remaining egg into the pan and enjoy a little mini egg cake π
Enjoy with mashed cauliflower, snap pea sautΓ© , carrot and pepper sautΓ©, and cranberry sauce or butter π