Almond Crumbed Chicken & Sweet Potato Chips

It’s Friday night and you are feeling a bit lazy. You want to eat something that feels a bit naughty but you are trying your hardest to eat cleaner. I get it. At the end of the week i’m so tired from a week of wrangling kids and running my own business I look for the easy peasy comfort foods! This almond crumbed chicken with sweet potato chippies to side is ideal for a quick throw together comfort dinner. Just make sure you have a Friday night movie organised and your favourite pair of slippers!

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What you need

2 free range chicken breasts sliced into thin strips. (I like to use 1 breast per adult and 1/2 breast for kids)
2 cups of almond meal
1 cup of Tapioca or Arrowroot flour (you can make this without it but it adds a nice texture to your crumb)
1-2 eggs lightly beaten
Himalayan salt & pepper to season

What to do

Place a bowl of almond meal (seasoned with salt and pepper), a bowl of tapioca & a bowl for the eggs on the bench. Coat chicken in Tapioca, then dip in eggs then coat in almond meal mix, until all chicken is coated. In a moderate frying pan, fry chicken in butter or coconut oil if dairy free.

Sweet Potato Chips

What you need

1 – 2 large sweet potatoes

Coconut oil

Good quality salt

Herbs such as Rosemary & thyme (optional)

What to do 

Heat oven to 200-220 degrees. Line a large baking tray with baking paper.

Peel and slice sweet potato into thin circles and lay flat on baking tray. Dollop oil evenly arund the tray and sprinkle with herbs and salt.

Bake for 10-15 minutes or until chips are crunchy turning once.

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