Feeds about 4 people
2 pounds of chicken breast, rinsed, dried, and sliced into finger-like shapes. Pieces should be fairly uniform in size.
2 eggs, beaten in a bowl for dipping chicken pieces
2 c. Almond meal
1 c. Parmesan cheese, finely grated
Spices to taste (1 tbsp. Season salt, 1/2 tsp. Black pepper, 1/2 tsp. Sage)
1/2 c. Coconut oil, or enough to have about a 1/4 inch of oil in the bottom of a large frying pan.
Put oil into pan and heat on medium/low. Do not use high heat.
Mix together almond meal, Parmesan and spices into a flat baking dish.
Dip chicken pieces into egg and then cover with the almond/cheese mixture. Place into the warmed oil a few pieces at a time leaving enough room for pieces not to touch. Also leave room to turn them over carefully with a metal spatula after about 5 minutes, or until you can see the bottom half is cooked- it will have a white line about half way up the chicken pieces. Turn over and let cook another 5 minutes. Place done pieces in a pan lined with paper towels to drain excess oil. Continue procedure until the remaining chicken pieces are done.