Crispy Breaded Chicken

   As many of you may know, I don't usually buy or like chicken breasts. It is healthier, but gosh, it's far too expensive, and usually turns out dry. Looking at those 2 major features of chicken breast, I say why the heck would anyone buy it?!? 
   Anyway, we decided to go with a grocery company this year, and we basically order all our food (mostly meats!), and it gets delivered to us all at once, and we use it over (about) 10 months. Anyway, all that to say we did buy chicken breasts in among the meat we choose, so I've been finding ways to use it that I think are delicious! And what says "healthy chicken" like coating and frying it! I am joking.
   This crispy chicken is a bit healthier though, and my whole fam loves it. It does not end up dry (it's virtually impossible!), and even the leftovers are tasty.

Crispy Breaded Chicken

Ingredients:

• 4 Chicken breasts, butterflied (so you'll have 8 pieces)
• 2 Eggs 
• 3/4 Cup almond flour
• 1/4 Cup fine shredded coconut
• 3 Tbsp tapioca flour
• 1 Tsp basil, paprika, garlic powder, and onion powder
• Salt & pepper
• Coconut oil for frying

Method:

1. Place eggs into a large bowl, or into a ziplock bag. Whisk (or squish, if in the bag) up. 
2. Add the chicken into the bag or bowl, and either zip up the bag and shake/squish, or use your hands in the bowl to cover the chicken in the egg. Set  aside.
3. Place some paper towel or newspaper onto a cooling rack, and set near the stove to have ready as you cook the chicken. Or, alternately, place a cooling rack onto a baking sheet to have ready for the chicken, and turn your oven onto 250 or so. Just warm enough to keep the chicken warm as you continue frying the other pieces.
4. To make the "breading", add the almond meal, coconut, tapioca flour and spices in a shallow bowl, and mix to combine. 
5. Heat a large skillet on medium-high heat, and add enough coconut oil that when it's all melted, you have half an inch of hot oil.
6. Once the oil is hot, take out a piece of chicken from the egg, and coat it in the "breading".
7. Place gently into the hot pan. Depending on the size of your pan you can do as many pieces of chicken at once as you want. Just be sure each piece has at least 2 inches of space around it or else the pieces won't get sufficiently cooked and golden.
8. Cook on each side for 2-3 minutes, turning gently (use a good spatula if you have one), and add a minute or two more to each side as needed until cooked through. The size of the breast to start with makes a difference in how much time it will need. You'll want it to feel firm if you press it with a finger, and if you cut one open, it should't be pink.
9. As you cook, either place the chicken onto the papered cooling rack to allow to drain of grease (it will cool), or place onto the cooling rack on the baking sheet in the warm oven. 
10. Finish cooking all the chicken, then enjoy! 

Coating, frying and ready to go!

   I send leftovers in a wrap (as a chicken caesar) for my husbands lunch the day after eating these and he always enjoys it. I, usually because I am lazy, will just grab a piece of this out of the fridge cold and eat it strait up the next day. I have also chopped it up into a salad of sorts with chopped celery, cucumber, peppers, tomatoes, and some oil and vinegar. Yummy!

   And that, as they say, is all she wrote! I hope this Wednesday has you feeling good and not feeling like, "uuhhhhh.....it's only Wednesday!?!?!". Thumbs down to that. Go for a nice walk today, or make yourself some hot chocolate, or read a book for a few minutes. Do something to make this Wednesday a good one! 
   See ya later!