My faux chicfila chicken is so good it makes me wish I had the ingredients to make it right now, I don’t so I’ll be nice and give you the recipe and maybe you have the ingredients. I love having this as soon as I create it, or leftover. It is so good and tastes just like the original “eat mor chiken” that it will for sure make it to the rotation.
pickle juice (leftover from the dill pickles)
1 gallon freezer bag
1/2 -1 cup of almond flour
1 teaspoon smoked paprika
1 teaspoon of garlic (I tend to use more)
1 teaspoon of ground mustard
If you have time, let your chicken set overnight in a plastic bag of pickle juice, if you have an hour that’s fine too. The longer the better! This is the trick! You can also use any cut of chicken, I use chicken thighs often (I’ll cut them in half) But for this recipe we are using the tenderloins.
And remember, most of your carbs (all of them basically) are coming from the almond flour, so I suggest using as little as possible, even less than what the recipe calls for if you think you can.
Mix your flour together with your spices and set aside.
In a large cast iron, pour in your oil and begin heating over medium heat.
Tip: the more these flip these the browner and crunchier they become. let cook in the oil for about five minutes per side, flipping twice. So about 20 minutes total. GIve them about an inch apart from each other to cook, you will probably have to do two batches.
I like to set these out on a papertowel on a plate to let cool a little, and then serve pretty immediately. I like to serve mine with cauliflower mash and green beans.