There’s nothing quite as comforting as Italian-style fried chicken. Milanese was one of my favorite dishes before I got the news that I couldn’t eat gluten ever again. This version is made with eggs and almond flour (both AIP reintro) and is just as good as the original according to the taste-testers in my house. I guarantee your husband won’t know this is Paleo and the littles might even mistake these for chicken fingers 😉
2.5 lbs of pasture-raised chicken tenders (these are easier to pound flat than chicken breasts and a good portion size for kids)
2 tbsp dried organic oregano
2 tbsp Himalayan sea salt
3 cups blanched almond flour
1 pasture raised egg
1tsp filtered water
9 tbsp avocado oil
Parchment paper & meat tenderizer or heavy rolling pin
Whisk the egg and 1tsp water in a glass bowl wide enough to bathe and coat your chicken, set aside.
Pour all 3 cups of almond flour onto a large plate, add the oregano and mix with your hands. Spread the mixture out with your fingers so you can easily coat all surfaces of your chicken, set aside.
Set up an assembly line for your chicken. I like to put the egg bath next to the plate of almond flour, next to your fry pan. Now onto the chicken….
Gently rinse and dry all pieces of chicken. Place each chicken tender between two pieces of parchment paper and pound one or two times to flatten. Be careful not to hit the chicken too hard as it will split or become too thin to handle. Try to make each piece of chicken the same thickness so they cook evenly.
Heat 3 tablespoons of avocado oil in a large ceramic frying pan. I love my PFOA-free Scanpan. While the oil is heating, sprinkle the salt on both sides of the chicken and set up next to your egg bath.
Once the pan is hot, dip one piece of chicken into the egg bath, letting any excess drip off, and then move to the almond flour plate. Coat the entire surface of the chicken evenly and gently place it in the fry pan. Quickly repeat the process until your pan is full of chicken.
Cook for 5 minutes until each piece is golden brown and then gently flip all pieces and cook for another 3 to 4 minutes depending on the thickness of your chicken. You may need to add more oil between flips. Repeat until all meat is done.
Serve with a green salad, roasted garlic cloves or sliced heirloom tomatoes (if you’re eating nightshades). These little guys keep well in the fridge for two days if you have leftovers.
Prep time: 20 minutes Cook time: 20 minutes Serves 4