Some nights, you end up craving juicy, fried chicken. Other nights, you end up wanting a handful of crispy, hot fries. So, we figured these Baked Chicken Fries were super relevant.
Inspired by the fast food original, we gave them a healthy makeover (yay!) and skipped the fryer, baking them in the oven for a lighter, gluten-free snack.
For the chicken, make sure you get organic, pasture-raised poultry. It seriously makes all the difference in taste and texture, as stressed poultry raised in poor conditions does not make for tasty chicken. Trust us, on this one. For the faux breadcrumbs, you’ll be using almond meal spiced with anti-inflammatory turmeric and pepper.
To start, slice the chicken into ½ inch strips lengthwise. Tip: Make sure you get thin sliced chicken breasts. This way you can get nice consistent, fry-shaped slices that aren’t chunky at the top. Remove any extra moisture by blotting the chicken with a paper towel to help the “breading” stick.
Next, set up your humble mise en place by mixing the almond meal, turmeric, sea salt and black pepper in a bowl and whisked egg in another bowl. Dredge each chicken strip in the whisked egg, shake off excess, then dip into the almond meal coating. From there, it’s just a matter of sending them into the oven to get crispy and golden. We recommend dunking them into ACV ketchup, ya it’s a thing, mustard and even creamy cauliflower dip, again, trust.
Healthy Baked Chicken FriesPrint Recipe
- 1 lb thin sliced chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 tsp turmeric
- 1/2 tsp sea salt
- 1/8 tsp black pepper
Preheat oven to 350F; line a baking sheet with parchment paper. Slice each chicken breast into 1/2 inch strips lengthwise.
Mix together almond meal, turmeric, sea salt and black pepper in a bowl. Dredge each strip on chicken in egg and shake off excess. Dip in almond meal coating and place onto baking sheet.
Bake 25 minutes or until golden brown and crispy.
To kick things up a notch, add a dash of cayenne pepper or crushed red pepper for extra heat.