APP, ENTREE, SIDE DISH, DESSERT?
Brussels sprouts with bacon and pine nuts
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
To make this Whole30 approved, you’ll need some key ingredients that aren’t typically in your pantry
WHO I MADE IT FOR?
1/6/16: I made this for Kelsey and Ashley. I had meant to make Buffalo chicken wings using these wings that I defrosted. Wings turned out to be bad (horrible, HORRIBLE smell) so we ran out and caught chicken breasts to make tenders to save the day.
Hot sauce (1 cup, I used about 3/4 cup Frank’s–no sugar added, and 1/4 cup Cholula since that’s what I had on hand)
Ghee (~3/4 cup, more for frying chicken tenders)
Chicken breast (2 lbs, pounded and cut into tender sized pieces)
Coconut flour (2 cups, you may need less)
Eggs (4, beaten)
Almond meal (2 cups, you may need more)
- Heat ghee over medium heat until melted. Add hot sauce and whisk. Set aside.
- Set up breading station: coconut flour in one bowl, eggs in another bowl, almond meal in another bowl. Add chicken tender piece to coconut flour to coat, then to egg bowl, then to almond meal.
- Heat about 2 tablespoons ghee (or another oil) in pan over high heat. Working in batches, add breaded tenders to pan and cook about 8-9 mins on each side until tenders are browned and cooked through.
- Toss with appropriate amount of reserved sauce (depending on how thickly coated you would like your tenders to be). Serve immediately!
BOTTOM LINE: A good dish to fool people into eating Whole30.