Is anyone else a former KFC addict too? Or is that just me?
I used to GET DOWN on some popcorn chicken and biscuits back in the day. The KFC I would go to was a combo KFC/A&W, so I’d also have a root beer float on the way home from church on Sundays. That was our tradition. For real. Thank god that place had the worst customer service and was closed soon after I became a vegetarian, otherwise I probably would have had some dangerous hankerings for fried chicken by-product, or whatever that stuff actually is.
I didn’t set out to re-create KFC chicken, but as soon as I made it, I had flashbacks to Sunday lunch in my parent’s mini-van. This LEGIT tastes like the chicken I remember from back in the day! But healthified 😉
The crust is a little crispy, the chicken is super tender. SO GOOD. The next time I make this recipe, which will be soon TRUST ME, I would try cutting the chicken breasts into smaller pieces so they’re more like nuggets or strips. Better dipping capabilities. And this AMAZING paleo BBQ sauce from The Bewitchin Kitchen is the reason I live. Seriously. Pair your chicken fingers with this sauce…and do it now!
INGREDIENTS:
- 3-4 thinly sliced chicken breasts
- 1 egg
- 1/2 cup almond meal
- 2 tsp black pepper
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 2 tsp pink himalayan salt
INSTRUCTIONS:
- Preheat oven to 350º.
- Beat 1 egg and set aside.
- On a small plate, add the almond meal, pepper, garlic powder, paprika, and pink himalayan salt. Mix until all spices are evenly distributed.
- Dip each chicken breast in the beaten egg, then in the spice mixture. Place on a baking sheet.
- Bake for 30 minutes, or until edges begin to brown.