Yes, it’s true, we have our own substitute for fried chicken here! This is one of my all-time favorite recipes – I eat it once a week!
- 1 egg
- ¾ cup almond flour
- 1 chicken breast (butterflied)
- Italian seasoning Garlic powder
- Salt and pepper
- 2 cups Brussels Sprouts
- 1 tbsp extra virgin olive oil
- 2 tbsp coconut oil
Preheat oven to 350 degrees. Prep the Brussels Sprouts by slicing them in half, then add to a baking sheet. Add the 2 tbsp of oil, salt and cracked pepper as desired, then mix. Let the Brussels sprouts lay evenly on the sheet. Let cook in the oven for approximately 30 minutes – until you start to see the Brussels sprouts crisp up.
Take the chicken and butterfly, so you get one large piece of thin chicken (should open like a book).
In one bowl, crack an egg and mix. In another bowl, pour the almond flour. Take the chicken and let it soak each side in the egg wash. Then, dip the chicken in the almond flour on both sides.
On the stove top, add the coconut oil to a cast iron pan. When the oil is heated up, add the chicken.While in the pan, sprinkle Italian seasoning, garlic powder, salt and cracked black pepper over the chicken. A good dusting of each is perfect. When the chicken starts to get golden brown on the bottom (about 7 minutes), it’s time to flip and repeat with the seasonings, letting cook on that side for another 7 minutes or so. Finish off in the oven to bake for another 10 minutes. Serve together, and voila!