Around 70-100g Ground Almonds
2 Chicken Breasts, cut in to strips
2 Eggs, beaten
1 tsp Pimentón
1 tsp Mustard Powder
1 tsp Harissa
1 tsp Cumin
1 tsp Smoked Garlic Powder
1 tsp MSG
1/2 tsp Cinnamon Powder
(This is a #LCHF, Low Carb, High Fat dish)
Mix the spices and ground almonds together, I usually do this by placing in a sealed tub and shaking. Dip the Chicken strips, one at a time, first into the egg, then the Almond Mixture, until well coated, placing on a baking sheet covered in baking parchment. A tip for coating the chicken is not to use your fingers, instead a cocktail stick will work very well, with minimal mess!
Cook the coated chicken strips in a pre heated oven, at around 180 centigrade, for about 20-25 mins.
Serve with salad / coleslaw / wherever; however these are simply amazing when dipped in full fat Mayo 🙂
Keep in mind that Almonds are very high calorie, I guesstimate that this dish comes in at around 600 calories per portion, not counting Mayo, or anything else served with. You can increase the amounts of the spices if you like a stronger flavour. If you’re not watching the carbs, these are all good served with a sweet chilli dip!