The first time around I tried this, I used to dip the chicken in egg first, then the almond flour. I realized the egg is not necessary as the chicken is moist enough for the almond flour to stick all on its own. This cut down the time it takes to make this meal by a lot.
I prefer to use the thin-sliced chicken breast, but the thicker cut will work. You may want to pound those a little flatter, though and note they will take longer to cook through. I also break out my double-burner griddle to power through these faster, but you could use a regular large non-stick frying pan as well. The almond flour you use can be blanched or unblanched - it makes no difference. I actually prefer the unblanched because the speckled appearance reminds me more of real breadcrumbs. But taste-wise, makes no matter.
Just remember to season your almond flour BEFORE you bread the chicken with it! Otherwise, the chicken may not have as much taste as you might like. Feel free to get creative with your seasonings.
- 1 package thin-sliced chicken cutlet
- a few cups of almond flour
- Seasoning of your choice (I use a combination of Adobo, ground pepper, and dried parsley)
- Extra Virgin Olive Oil (EVOO) for frying
1. Rinse chicken breast and pat dry with paper towels. Pour a few cups of almond flour into a shallow dish and add your seasonings to taste. Mix well with a fork.
2. Heat a few tablespoons of oil in a large nonstick frying pan or griddle over medium-high heat.
3. Dip chicken breasts in seasoned almond flour to coat each side well and place in the frying pan. Fry for a few minutes on each side until the almond flour is browned and chicken is cooked through.