Kimberly’s Cajun fried Chicken Salad


Ingredients: 
4 Chicken breasts (thawed)
1 C. Almond Flour
1 TBS Cajun seasoning (we use ‘Slap ya mama‘) If you don’t like Cajun- you can
1 tsp Garlic powder
1 tsp Sea Salt
2 tsp Cracked Black Pepper
4 TBS Coconut oil
2 Eggs

Process:
In a skillet, heat coconut oil until completely melted. Allow coconut oil to stay warm (without boiling). I kept my temperature at about 5.5 or 6 (a little above medium).

Assembly line style!

While coconut oil is heating prepare the other items in separate bowls.


Bowl 1: 2 eggs whisked

Bowl 2: Almond flour, seasoning, salt, pepper, garlic, mix well.

One at a time place your chicken breast in the egg, then in the flour and then place them in the pan. (I double dipped Brandon’s chicken and that gave it an extra crispy coat- to do this you would just repeat the process.)

Place chicken in the pan and allow it to cook at a medium temperature for 10-15 minutes. (Cut a breast in the center to make sure it is cooked all the way through.) If you notice your chicken burning, turn the temperature down to a medium low range and allow them to cook for a longer amount of time.

Because chicken breasts are all different sizes, cooking times and temps may vary. The best thing to do is to put them in the pan and watch them cook. You only want to flip them once so that the breading doesn’t fall apart.

Plate the chicken on top of a nice fresh salad and enjoy!

Mine is single breaded, the batter stays on better this way

Brandon’s Double breaded, is is really crispy and delicious.