Skillet chicken piccata - keto, low carb, paleo, Whole30

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I am very, very excited about recipes I can make in one skillet. Because then I only have one skillet to wash when dinner is over.

This Skillet Chicken Piccata has all of my favorite things: chicken thighs, lemon, capers, olives, and wine. It was ready half an hour after I walked in the door last night. It fits into my keto low carb diet, and if you're eating paleo or Whole30 it works for that too.

And if my husband hadn't been elbowing me out the way, I would have eaten the whole thing standing up at the counter.

I love boneless skinless chicken thighs. They've got all of that amazing chicken flavor, they don't dry out, they're impossible to overcook, and while I do love chicken skin, sometimes it's just easier not to have to deal with skin and bones.

This is my new favorite easy dinner recipe. Enjoy!

Yield: 4Author: Erika Kerekes

Skillet Chicken Piccata

prep time: 10 minscook time: 20 minstotal time: 30 mins

An easy one-pan chicken dinner, bright and tangy with lemon, capers, olives and white wine.

ingredients:

• 8 boneless skinless chicken thighs
• Salt and pepper
• 2 teaspoons olive oil
• 1 lemon (Meyer or regular), thinly sliced
• 1/4 cup finely chopped olives, any kind
• 3 Tablespoons capers
• 1/4 cup white wine

instructions:

1. Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side.  Turn off the heat. 
4. Scatter the lemon slices, olives and capers around the chicken, tucking the lemon slices between the chicken thighs. Pour the white wine into the pan and transfer the skillet to the oven.
5. Bake the chicken about 20 minutes, until the lemon slices are wilted and starting to char, the chicken is golden brown and cooked through, and the liquid in the pan is reduced and syrupy.  Serve immediately.

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Lemon herb tahini dressing - keto, paleo, Whole30

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There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12Author: Erika Kerekes

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.

ingredients:

• 2 lemons
• 1 clove garlic
• 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
• 1 cup tahini
• 1/2 cup olive oil
• Salt and pepper
• Water (to achieve correct consistency)

instructions:

1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
2. Wash the herbs (no need to dry them).
3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
4. Add water until the dressing has the consistency of heavy cream.
5. Add salt and pepper to taste.
6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.

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Everything bagel roasted pecans {keto, paleo, Whole 30, low carb}

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If you have a container of "everything bagel seasoning" in your pantry, you will want to keep reading. This recipe for Everything Bagel Roasted Pecans takes just a few minutes and is the most addictive healthy snack I've ever made. And bonus: It's perfect for keto, paleo, Whole 30 and low carb diets.

"Everything" seasoning is just a combination of the seeds and toppings that typically grace an "everything" bagel: toasted sesame seeds, poppy seeds, nuggets of roasted garlic and toasted onion, and coarse salt. I always giggle at the name "everything bagel seasoning," since I grew up in New York and have been a fan of "everything" bagels for as long as I can remember.

Most spiced nuts contain sugar, both for flavor and to act as a binder to keep the spices attached to the nuts. I don't eat sugar, so I use lightly beaten egg white to coat the nuts and act as "glue" to bind the seasoning to the pecans. No sugar necessary at all. In fact, this recipe only includes three ingredients! Couldn't be easier. You could use this method with walnuts or almonds, but I like pecans because they get light and crunchy when they're toasted.

I can see these on your holiday buffet table, or packaged into little cellophane bags to give as gifts or stocking stuffers. If you make them, please let me know how you like them! They're disappearing fast in my house. (Scroll down for the recipe.)

keto, paleo, Whole 30, low carb

Yield: 8Author: Erika Penzer KerekesPin it

Everything Bagel Roasted Pecans

prep time: 5 minscook time: 20 minstotal time: 25 mins

Savory spiced pecans with "everything bagel" seasoning, a mixture of sesame seeds, poppy seeds, toasted onion, roasted garlic and coarse salt. Three ingredients, 30 minutes - keto, Whole 30, paleo, low carb.

ingredients:

• 4 cups pecans
• 1 egg
• 1/4 cup "everything bagel" seasoning

instructions:

1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. Crack the egg and separate the yolk from the white. Put the egg white in a large bowl. (Save the yolk for another recipe.)
3. With a fork, whip the egg white until frothy, about 30 seconds.
4. Pour in the pecans and toss them around with a large spoon until all the nuts are coated with the egg white.
5. Sprinkle on the "everything bagel" seasoning and toss to distribute evenly.
6. Spread the pecans evenly on the lined baking sheet. Try to get them into as close to one layer as you can. If a few overlap, it's fine.
7. Bake the pecans until they are dry and fragrant, about 20 minutes (but start checking after 15 minutes - you don't want them to burn).
8. Let cool on the baking sheet. Transfer to an airtight container. Try not to eat them all at once.

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Grain-free apple cinnamon muffins with pecans {paleo, gluten free, dairy free}

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Disclosure: This is NOT a sponsored post and I didn't get anything for free. I paid for the product mentioned below with my own hard-earned money and am mentioning it because I really like it and love supporting my fellow food entrepreneurs.

I love to bake. Because I now follow a low-carb diet to control my type 2 diabetes, I mostly bake for other people. But my family has gotten so used to keto, sugar-free, low carb meals that they actually prefer baked goods made without grains and with much less sugar. These Paleo Apple Cinnamon Muffins are full of shredded apples and nuts and contain a little bit of coconut sugar, so they're perfect for those of us who prefer less sugar in our lives.

Recently I discovered Birch Benders Paleo Pancake & Waffle Mix, which I adore. The primary ingredients are cassava starch, coconut flour and almond flour. It's not completely low carb, but it's much lower than similar baking mixes made with wheat. This mix makes an excellent base for muffins. I've also used it for savory pancakes and savory waffles.

Because of my diabetes, these Paleo Apple Cinnamon Muffins are a "once in a while" treat in my own diet. But I'm happy to feed them to my family anytime!

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Paleo Apple Cinnamon Muffins

by Erika Kerekes December-10-2017

Healthy grain-free muffins that aren't too sweet. Paleo, gluten free, dairy free, low in sugar.

Ingredients

• 1 large or 2 medium apples, peeled
• 2 eggs
• 1/3 cup avocado oil
• 1/3 cup coconut sugar
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Birch Benders Paleo Pancake & Waffle Mix
• 1/2 cup chopped pecans
• 12 whole pecans, for decoration

Instructions

Heat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick baking spray.Using a hand-held cheese grater, shred the apple into a medium-sized mixing bowl. Add the eggs, oil, coconut sugar, almond milk and cinnamon. Whisk together until well combined.Add the Birch Benders Paleo Pancake & Waffle mix and chopped pecans. With a large spoon, mix gently until all ingredients are combined. Let the batter stand about 5 minutes.Scoop the batter into the muffin tin, dividing evenly among the 12 muffin cups. Lay one whole pecan on top of each muffin.Bake 20 minutes, or until the edges are brown and the muffins are cooked through. Let cool in the muffin tin 3 minutes, then use an offset spatula or knife to remove the muffins to a rack for cooling. Eat and enjoy.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 muffins

Almond cheddar tea biscuits {keto, low carb}

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Disclosure: I received this particular block of cheese from Cabot as a gift, although I also buy quite a lot of it on my own dime.

I've been cutting back on grains lately, but that hasn't stopped me from craving cookies and crackers.

And then I made a miraculous discovery.

Replace the all-purpose flour in my Parmesan Smoked Paprika Crackers with almond flour or almond meal and you end up with low carb cheese crackers (or cheese "cookies," as I prefer to call them) that are even more delicious than the originals.

These Almond Cheddar Tea Biscuits are also keto, low carb, gluten-free, grain-free, and the perfect snack for people following a LCHF (low carbohydrate, high fat) way of eating.

Here's the basic recipe. I used Seriously Sharp Cheddar from Cabot Creamery, one of my favorites, but you can use any shredded hard cheese - Parmesan, Gouda, Jarlsberg, or any strong cheddar cheese. Feel free to add herbs or spices to suit your taste.

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Almond Cheddar Tea Biscuits {Keto, Low Carb}

by Erika Kerekes September-14-2015

Crisp, crumbly and extra cheesy, these easy cheese crackers contain three ingredients and bake for just 15 minutes. A perfect snack for those eating grain-free, gluten-free, low carb or keto.

Ingredients

• 4 Tablespoons butter, softened
• 1 cup almond flour or almond meal
• 1 cup sharp cheddar cheese, shredded (substitute any shredded hard cheese)

Instructions

Heat the oven to 350 degrees F. Blend all ingredients together in a bowl with a wooden spoon or hand mixer, or use a stand mixer with the paddle attachment. Mix (aggressively if you're doing it  by hand) until a smooth dough forms.Roll 1-inch balls of dough between your palms and place on two lightly greased or parchment-lined baking sheets, leaving about 2 inches between each dough ball. Flatten the balls slightly with your fingers. Bake 15 minutes, or until the edges of the crackers start to brown. Cool 5 minutes on the baking sheet, then remove the crackers to a rack to finish cooling.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: about 24 crackers

Pork belly fries with Not Ketchup {paleo, keto, low carb}

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Pork belly fries. Three of my favorite words in the English language in one sentence.

This meaty snack is as good as it gets, perfect for a Paleo, Whole30 or low carb diet. And it couldn't be easier. Pork belly fries start with uncured pork belly, which my local Costco now carries. You have never seen teenage boys celebrate like mine did on the day they learned pork belly was readily available at Costco.

Then, you cut the pork belly into thin strips and pan-fry them over a low-ish heat in a heavy skillet. When they're golden brown and crisp, you drain them on a plate lined with paper towels, sprinkle with salt, and enjoy.

Not Ketchup Paleo fruit "ketchups," sweetened with real fruit and made without any added sugar, are the perfect dip for these pork belly fries. Use your favorite flavor! I prefer these pork belly fries with Blueberry White Pepper Not Ketchup, but Cherry Chipotle and Spiced Fig were also a hit with my family.

A lot of fat will render out of the pork belly during the cooking process. You should absolutely, positively strain and save it; refrigerated, I've kept it as long as a few months. It's great for pan-frying onions, browning pork chops or even scrambling eggs. The flavor you get from cooking in pork fat is unbelievably delicious.

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Pork belly fries with Not Ketchup {Paleo, keto, low carb}

by Erika Kerekes July-23-2017

Pan-fried nuggets of pork belly make a gloriously meaty, savory snack. Serve with Not Ketchup paleo BBQ sauce.

Ingredients

• 1 pound uncured pork belly
• Salt, to taste
• 1/2 cup Not Ketchup Paleo BBQ sauce, any flavor

Instructions

Slice the pork belly into thin batons, about 1 inch wide. Use a paper towel to blot them, making sure the pork belly pieces are dry.Put the pork belly pieces into a large, heavy skillet (do not preheat the skillet). Over a medium-low flame, cook the pork belly fries, turning frequently, until crisp and golden, about 15-20 minutes.Remove the pork belly fries to a plate lined with paper towels. Sprinkle with salt. Serve hot with Not Ketchup for dipping.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

Sweet and sour unstuffed cabbage with Fruitchup {Paleo, keto, low carb}

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My Grandma Rose made the best stuffed cabbage, sweet-and-sour style with raisins and lemon slices. But she didn't make it often because it was a *bleeping* pain in the *bleep* to blanch the cabbage, separate the leaves, and roll up all those little suckers.

Right after I launched my new Fruitchup Paleo ketchup, which is sweetened with raisins and dates instead of added sugar or artificial sweeteners, I realized that it was the perfect ingredient for Sweet and Sour "Unstuffed" Cabbage, because it actually contains everything Grandma Rose would have put into her stuffed cabbage, except for the meat and the cabbage.

This Sweet and Sour Unstuffed Cabbage recipe is Paleo and Whole30 compliant, requires only four ingredients, takes only 10 minutes of actual work (plus a few hours to simmer on the stove), and will bring my Grandma Rose right into your kitchen. I gave some of my last batch to a friend and her whole family loved it, including a preschooler and a baby.

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Sweet and Sour Unstuffed Cabbage {Paleo, keto}

by Erika Kerekes May-6-2017

This delicious, hearty stew comes together in just a few minutes and uses only four ingredients, including Fruitchup Paleo ketchup. A variation on my Grandma Rose's classic stuffed cabbage recipe.

Ingredients

• 1 1/2 pounds ground beef
• 1 large onion, chopped
• 6 cups chopped green cabbage (about 1/2 large head of cabbage)
• 1 bottle Fruitchup Paleo ketchup
• Salt and pepper to taste

Instructions

In a large pot over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks.Add the onion, cabbage, and Fruitchup Paleo ketchup. Stir to combine and bring to a boil.Turn down the heat, cover the pot, and simmer 1.5 to 2 hours, until the cabbage is wilted and the flavors are well combined.Season to taste with salt and pepper. Serve hot. For those not following a Paleo or Whole30 way of eating, the Unstuffed Cabbage can be served over rice.

Details

Prep time: 10 mins Cook time: 2 hour Total time: 2 hour 10 mins Yield: 8 servings

Paleo chicken croquettes with Fruitchup paleo ketchup

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What do you do with leftover roast chicken or rotisserie chicken? I'll often turn it into chicken salad, but yesterday I wanted something different...and I was really in the mood for something I could dip into Fruitchup, the brand-new paleo ketchup I launched this week.

So I put my leftover cooked chicken into the food processor with an egg, some onion and a little mayonnaise, rolled little logs of the mixture in coconut flour, and fried them in avocado oil, for some absolutely perfect paleo chicken croquettes. They were great warm, excellent at room temperature, and delicious cold in the morning. And they were PERFECT with the Fruitchup, a bold ketchup that's sweetened with fruit (raisins and dates) instead of sugar or corn syrup.

I realize it's ironic that after three-plus years running a company called Not Ketchup, I am now making...ketchup. But my new Fruitchup has a lot in common with my Not Ketchup sauces. They're all paleo, low-carb, vegan, gluten free, and diabetic-friendly. And they're all made without any added sugar, sweetened only with real fruit.

There's enough sugar in the world. We could all stand to eat less of it. Fruitchup has zero added sugar, zero corn syrup, and about half the sugar per serving of regular ketchup. It's not sugar-free, because fruit has natural sugar, of course. But it's way better for you than the regular red stuff, which is mostly corn syrup and white sugar.

Check out my new Fruitchup paleo ketchup on my website, or buy Fruitchup on Amazon. And make these paleo chicken croquettes - they are fantabulous (as my late father would have said).

Paleo Chicken Croquettes

30 minutes | Makes about 12 2-inch croquettes

Ingredients

• 2 cups cooked chicken
• 1 egg
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pickles, capers, or sauerkraut (trust me on this)
• 1/2 cup coconut flour
• Oil, for frying
• Fruitchup paleo ketchup, for serving

Instructions

• Place the chicken, egg, mayonnaise, salt, pepper, and pickles (or whatever you're using) into a food processor. Process until relatively smooth. If the mixture seems too loose to form into small logs, refrigerate for 30 minutes to let it firm up.
• Put the coconut flour in a shallow bowl. Roll small logs or patties of the chicken mixture with your hands, then coat them in the coconut flour. You should end up with about a dozen 2-inch logs.
• Heat the oil in a shallow frying pan over medium-high heat. Fry the croquettes until golden brown on both sides. Drain briefly on a plate lined with paper towel.
• Serve immediately with Fruitchup paleo ketchup or your favorite dipping sauce.

Meyer lemon chicken thighs

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Meyer lemon chicken thighs. This is one of the easiest chicken dishes I have ever made, and I love it beyond all others.

It uses four ingredients, and that's counting salt and pepper. 

It's made in one pan (a heavy, ovenproof skillet).

It's fancy enough for company. 

It's paleo, gluten-free, grain-free, dairy-free, whole 30, low-carb, and probably ticks a few more boxes as well.

Oh. And it's delicious.

If you can't get your hands on Meyer lemons, any old lemon will do. I like Meyer lemons because they have an almost floral aroma and are less acidic than standard lemons. Also because they grow in my backyard. But seriously, use whatever lemons you have.

Ready? Time to cook.

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Meyer Lemon Chicken Thighs

by Erika Kerekes May-6-2016

A simple, delicious, stunningly beautiful chicken dish you will serve again and again. You need four ingredients, one hour, and a hearty appetite.

Ingredients

• 1 Meyer lemon (or regular lemon)
• 4 large chicken thighs, bone in and skin on
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

Heat the oven to 350 degrees F.Using a sharp knife, slice the lemon into very thin rounds. Set aside. Sprinkle both sides of the chicken thighs with the salt and pepper.Heat a large, heavy, ovenproof skillet over medium-high heat. Lay the chicken thighs in the skillet, skin side down. Cook without moving for about 6 minutes, until some of the fat has rendered and the skin is golden brown and crisp.Turn over the chicken thighs so the skin side is up. Lay a thin lemon slice on top of each chicken thigh. Tuck the remaining lemon pieces into the skillet, around the chicken pieces. Put the skillet into the oven. Roast about 45 minutes, until the chicken is cooked through. If the lemon slices haven't started to caramelize (turn brown around the edges), turn on the broiler for no more than 1-2 minutes, watching the chicken carefully so it doesn't burn.Remove from the oven and serve immediately.

Details

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Yield: 4 servings

Best low-carb products at Natural Products Expo West 2016

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Visiting with Nikki Frezza of Nikki's Coconut Butter

Disclosure: I tried all the products listed below at the Natural Products Expo West trade show. Some of the companies below also sent me home with small free samples.

Last month I walked the exhibition halls at Natural Products Expo West, the largest trade show for health-conscious food and beauty products. I was specifically looking for low-sugar and low-carb foods to fit in with my new eating habits. Here are my favorites, in no particular order:

1. Lily's Sweets stevia-sweetened chocolate. I have tried just about every non-sugar-sweetened chocolate on the market, and Lily's is my favorite without question. It's smooth and creamy, melts evenly, and there's absolutely no bitter aftertaste, which you can sometimes get with stevia. The Lily's team gave me some samples at the show (the Blood Orange flavor is fantastic), but I can assure you that I spend plenty of my own money on Lily's chocolate bars every week. Look for the small snack-size bars at Whole Foods.

2. Nikki's Cashew Cookie Coconut Butter. Nikki and I belong to a small group of women food entrepreneurs on Facebook and have been sharing our journey building our companies for several years. She has taught me so much about branding, balancing health and work and aspirations, and overcoming manufacturing challenges. This was the first time we actually got to meet in person and I could have hugged her for an hour. I love all of Nikki's flavored coconut butters (they're like peanut butter but made of coconut), but her brand-new Cashew Cookie Butter is the first with no added sugar, which means it fits perfectly into my current eating habits. It's smooth, rich and absolutely delicious.

3. Ginger's Healthy Habits Veggie Trail Mix. One of the things I've missed most since reducing the carbohydrates in my diet is the salty crunchy category. I love chips! These veggie trail mixes totally hit the spot. I loved the Garlic/Herb and Pepperoni Pizza flavors. With zucchini, kale, tomatoes, olives, nuts and seeds, these two flavors really felt like a decadent savory snack. All thumbs up.

4. Terra celery root chips. Terra makes chips out of several exotic root vegetables, and these celery root chips are so new they're not even on the Terra website as I'm writing. They're not zero-carb, but they're lower than potato or sweet potato chips, and they had a very interesting flavor. Look for them in stores soon.

5. Mikey's Muffins. These Paleo English muffins made from almond and coconut flours come in three flavors (Original, Toasted Onion, and Cinnamon Raisin) and definitely satisfy my bread cravings. Like all English muffins, they're best toasted to golden brown.

6. Mr. Cheese O's cheese snacks. Made of real cheese and available in Original, Cheddar, Tuscan Herb, Sweet Chili, Zesty BBQ and French Onion flavors, these little rings offered all the crunch of a typical junk food cheese puff with very few carbs and truly delicious taste.

7. La Onda Almond Dip. I wish I'd gotten more information about these products because their website is lacking. But they were delicious, like hummus but made from almonds. I'll update this if I find out more.

8. Siete Foods grain-free tortillas. I have cut just about all grains out of my diet, but I still need a bread-like vehicle, especially in the morning. These almond flour and cassava-coconut tortillas were very good. I liked the slight chewiness and can see wrapping up a veggie omelette in these for breakfast on the go. They're definitely at their best when they're warmed.

9. Wild Zora Original Meat and Veggie Bars. There were bars galore at the Expo, but it was extremely hard to find bars without a lot of sugar or carbs. (Even the ones that were sweetened only with fruit had enough fruit to make each bar high in total sugar.) The Wild Zora bars are made with beef, lamb and turkey mixed with fruits, vegetables and spices. I know it sounds weird, but I thought these were delicious. My favorite: the Mediterranean Lamb Bars with Spinach and Turmeric, although the other flavors are also excellent.

Paleo fried chicken with almond crust

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I've been trying to eat fewer grains lately. This is tough for me - no one is a bigger fan of the white starch category than I am. But hey, I'm coming up on 50. I figure it's time to make a few adjustments.

I came across a few "Paleo" recipes for fried chicken coated with almond meal instead of flour. I doubt I'll ever move all the way over to a true Paleo diet - it's pretty restrictive - but I thought I'd give almond-crusted fried chicken a try.

It. Was. Stupendous.

I went full-on Paleo and fried the chicken thighs in coconut oil, but if you're not following the Paleo diet strictly you can use any other high-heat frying oil, like grapeseed oil or canola oil.

ON THE SIDE: I served my fried chicken with my Not Ketchup fruit "ketchup" sauces, of course. Sweet and tangy, they're the perfect partner for this crispy, salty, umami-rich fried chicken. Pick up a bottle at NotKetchup.com or Amazon.com today!

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Paleo Fried Chicken With Almond Crust

by Erika Kerekes August-19-2015

Fried chicken coated in almond meal and spices and fried in coconut oil. Grain-free, Paleo and delicious!

Ingredients

• 2 eggs
• 2 cups almond meal or almond flour
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 4 cups coconut oil (can substitute grapeseed or canola oil)
• 2 pounds boneless, skinless chicken thighs

Instructions

Crack the eggs into a medium-sized bowl and whisk until frothy. In another bowl, mix together the almond meal, garlic salt, smoked paprika and pepper until combined. Preheat the oven to 325 degrees F.Heat the coconut oil over medium heat in a deep, heavy pot. I use a 5-quart cast iron Dutch oven. Get the oil up to about 350 degrees F. If you're too impatient to use a thermometer (like me), wait until the surface is visibly shimmering. Dip a piece of the chicken first into the egg, then into the almond meal mixture. Make sure the chicken is coated all over with the almond meal. Drop the chicken gently into the hot oil and fry until golden brown on both sides. You'll have to work in batches, frying three or four pieces at a time (depending on the size of your pot).When the chicken is golden brown, put it on a rack set over a sheet pan (or just on a sheet pan if you don't have a rack). When all the chicken is fried, slide the pan into the oven for 15 minutes. This will ensure that even the thickest parts of the chicken are cooked through and will re-warm the pieces you fried first.Serve hot with your favorite flavor of Not Ketchup for dipping.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 4 servings