Bacon Crusted Chicken
If you’re looking for a delicious appetizer for your holiday weekend BBQ, be sure to try out these Bacon Crusted Chicken Strips! And then go check out more delicious recipes from PALEOdISH
- 1 lb bacon (good quality)
- 2 chicken breasts – flattened and sliced into strips
- a few shakes almond flour
- 1-2 eggs – whisked (for dipping)
- assorted spices (optional)
- sea salt and ground pepper
- start by lining 1 or 2 baking sheets with aluminum foil
- place bacon strips by laying them out flat on the sheet(s)
- put in oven (separately) and cook at 325 degrees, until desired crispiness (do not overcook)
- remove from pan, and set aside to cool
- when cooled, put strips of bacon in a ‘magic bullet’ style device and grind
- pour this mixture into a separate bowl
- add in some almond flour and desired spices (optional) to create the ‘crust’ mixture
- meanwhile, flatten chicken breast, using a meat mallet
- cut chicken breasts into even(ish) strips
- re-add some leftover bacon fat back into a frying pan and heat on medium
- take each chicken strip and dip in in egg and roll is ‘crust’ mixture, making sure they are fully coated
- arrange in the frying pan and cook for approx. 3 minutes or so on each side (depending on thickness)
- using tongs, flip when ready and repeat on the other side (keep a close eye, as you do not want to overcook them)
- served with a side garden salad and sliced avocado
- dip in homemade sauces or mayo for added pizzazz
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