Halloween is coming and some new developments with crispy chicken!

I have been told the white and the pink pumpkins will be excellent for cooking!

I am super excited about Halloween this year. Which is weird, because I am not usually a huge Halloween fan. This is the first year that I have actually bought pumpkins to carve – they are still sitting un-carved. However, I am super excited to get the yummy pumpkin meat outta said pumpkins and make some pumpkin soup! I think it may be a take off of the chicken soup I posted last week – who knows… I may just go out on a limb and make up a whole new recipe. Anyone out there got some pumpkin soup recipes they love? If so, post them in the comments!

My recipe for today is a revision to the crispy chicken recipe posted a week or so ago – this time adding tarragon to the mix. I highly recommend this addition. For those of you that missed the crispy chicken – here it is again with the addition of tarragon. Delish!

 

 

Tarragon Crispy Chicken
2 chicken breasts
1 bag of Trader Joe’s plantain chips (if you don’t have a TJ’s near by, then you can use any thicker cut plantain chips… but look at the ingredients for the type of oil they are cooked in and lest I say any preservatives or something you can’t pronounce)
1/4 cup almond flour
2 eggs
1/2 teaspoon-ish garlic powder
Juice from half a lime
small amount of sea salt
fresh ground pepper to taste
Enough tarragon to coat both sides of the chicken

Line a large cookie sheet with parchment paper and preheat oven to 400 degrees. In a medium bowl whisk the eggs, salt, pepper and garlic powder. Add the lime juice and mix with a fork. Set this aside. Put the almond flour and about 1/4 of the bag of chips in a food processor, pulse until it’s well blended and the chips have been reduced to small pieces (about the size of a sunflower seed). Place this mixture in a large, shallow bowl. Dip the breasts into the egg mixture, coat with the tarragon and then dredge in the “flour” mixture. Place the chicken on the lined cookie sheet. Place in the oven for about 15-20 minutes. You want the “breading” to be firm and crispy. Play with the cooking times a bit as they may vary from oven to oven. Enjoy!

Categories: Cooking Tips, Nutrition, Recipe

Author:modpaleo

eater of paleo. provider of good eats. spreadin' the word.

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