For the spice mix:
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp paprika (smoky)
- 1 tsp paprika (sweet)
- 1/2 tsp chilli powder
- 1/2 tsp tumeric
For the chicken:
- chicken breast, pounded with a rolling pin to 1/2 inch thickness & cut in strips
- 1 tbsp almond flour
- 1 egg, beaten
- coconut oil
Toss the diced chicken in 1/2 the spice mix until well coated.
Mix the remaining spices with the almond flour.
Coat chicken pieces in beaten egg.
Toss in almond flour mix until evenly coated.
Place in a heat proof dish, drizzle with a little melted coconut oil & bake for 15 minutes (since we've pounded the chicken into thin strips it cooks really quickly).
For the glaze:
- 4 tbsp Franks Original Hot Sauce (Not the one for wings... it has added sugar!)
- 1 tsp butter
In a large pan, melt the butter with the hot sauce.
Add cooked chicken, toss until well combined and cook for 2/3 minutes.
Serve with lettuce/side salad/sweet potato chips... But one thing you HAVE to do... Crumble some Blue Cheese over the top! It really adds to it.
I used about 30g Boyne Valley Blue cheese. If you haven't tried it... DO! It's Ireland's only raw milk blue cheese made from goat's milk and it's incredible!!