Spicy “Fried” Chicken Strips
1 1b chicken breasts (pastured boneless skinless)
2 TBS diary kefir or 1 large egg beaten (pastured)
1 cup almond flour (or almond pulp)
1 tsp salt (Redmond’s or Celtic)
1/2 tsp ground cumin
1/2 tsp ground paprika
1 tsp ground black pepper
4 TBS coconut oil
Thinly slice the chicken breasts. Dip in the dairy kefir or beaten egg. In a separate bowl mix together the almond flour, salt, cumin, black pepper and paprika. Dredge the strips in the dry mixture and place in a greased glass baking dish. Place a few dollops of coconut oil on top of the chicken strips. Bake a 375 degrees F for 30 minutes.
Plate your chicken strips and serve with small ramekins of Spicy Avocado Cilantro Dipping Sauce and a big spoonful of cortido.
Spicy Avocado Cilantro Dipping Sauce
Cut the avocados in half, removing the pits. Scrap the avocado into a blender. Add liquids and dry ingredients. Blend on high until smooth.