**Not Dairy Free?? Use regular milk and serve with homemade Blue Cheese Dressing
**Paleo/Grain Free?? Serve over a bed of lettuce
Ingredients:
1 1/2 cups almonds
1 1/2 cup walnuts
1 tsp sea salt
1/2 tsp black pepper and 1/8 tsp black pepper
1/2 cup hot sauce (Cinderella loves Frank's Red Hot original sauce)
1/2 cup olive oil + ¼ cup olive oil (you can substitute any oil you prefer)
1/4 tsp paprika
1/4 tsp cayenne pepper + 1/4 tsp cayenne pepper
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
1 egg (or 1/4 cup egg whites)
1/8 cup unsweetened original almond milk (or other non-dairy milk alternative)
Directions:
1. Put almonds, walnuts, sea salt, 1/2 tsp black pepper and 1/4 tsp cayenne pepper in a food processor or blender on medium until blended into a powder (will appear like breadcrumbs).
3. In a bowl mix the egg and milk together with a fork.
4. On a clean plate pour about a cup of the breadcrumbs out onto the plate.
5. Pour 1/2 cup oil on a large non-stick pan and set flame on medium until oil is hot.
6. While oil is heating, coat one slice of chicken breast in the egg wash on both sides and then dip into the breadcrumbs until covered.
7. Fry chicken on each side in the oil for about 4 minutes.
8. Repeat these steps until all the chicken is cooked (you may need to add more oil as each piece is cooked) and set aside on paper towel to absorb the oil.
9. In another large pan combine the 1/4 cup oil, hot sauce, paprika, cayenne pepper, and 1/8 tsp black pepper. Mix well and put on a low flame.
9. Cut each chicken breast in half.
10. When sauce is warm place pieces of chicken into buffalo sauce and turn over coating the entire piece.
**Paleo/Grain Free?? Serve over a bed of lettuce
Ingredients:
1 1/2 cups almonds
1 1/2 cup walnuts
1 tsp sea salt
1/2 tsp black pepper and 1/8 tsp black pepper
1/2 cup hot sauce (Cinderella loves Frank's Red Hot original sauce)
1/2 cup olive oil + ¼ cup olive oil (you can substitute any oil you prefer)
1/4 tsp paprika
1/4 tsp cayenne pepper + 1/4 tsp cayenne pepper
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
1 egg (or 1/4 cup egg whites)
1/8 cup unsweetened original almond milk (or other non-dairy milk alternative)
Directions:
1. Put almonds, walnuts, sea salt, 1/2 tsp black pepper and 1/4 tsp cayenne pepper in a food processor or blender on medium until blended into a powder (will appear like breadcrumbs).
3. In a bowl mix the egg and milk together with a fork.
4. On a clean plate pour about a cup of the breadcrumbs out onto the plate.
5. Pour 1/2 cup oil on a large non-stick pan and set flame on medium until oil is hot.
6. While oil is heating, coat one slice of chicken breast in the egg wash on both sides and then dip into the breadcrumbs until covered.
7. Fry chicken on each side in the oil for about 4 minutes.
8. Repeat these steps until all the chicken is cooked (you may need to add more oil as each piece is cooked) and set aside on paper towel to absorb the oil.
9. In another large pan combine the 1/4 cup oil, hot sauce, paprika, cayenne pepper, and 1/8 tsp black pepper. Mix well and put on a low flame.
9. Cut each chicken breast in half.
10. When sauce is warm place pieces of chicken into buffalo sauce and turn over coating the entire piece.
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