Tuesday, April 20, 2010

Low Carb (virtually no carb) Chicken Fingers!

Let me tell you guys something.....But it's a secret ok?


While I LOVE what my diet has done for my figure....


There, I said it.

So,  when the craving hits, I have no choice but to figure out a way to make whatever I am craving a Low-Carb craving!

Enter Chicken Fingers....what is it about chicken fingers that makes them so darn delicious?  I have no clue!  If you ever figure it out, please clue me in!

So here it is, Low Carb Chicken Fingers!

Start by cutting up your chicken into long strips, and seasoning them well.  This time I used salt, pepper, garlic powder, and rosemary.  But it changes depending on my mood!

Next, scramble an egg in a bowl, add a touch of water to thin down the egg just a touch.  A tablespoon or so should be about right.  Now, just dump your strips in!

Now...Here comes the low carb alternative!  Rather than breadcrumbs, I use nuts as my crust.  This time I used Almonds and Pecans.  Most of the time I add ground Flax Seeds to the mix, but forgot!  I just grind up the nuts in a coffee grinder until they are bread crumb consistency.  (Note:  if you wanna avoid coffee flavor nuts, simply stuff a slice of bread into your grinder and grind away, shaking the whole time.  The bread sweeps out the grinder and leaves it pretty much clean and ready to go!)  Once you have your breading mixture ready, dump a bit on a plate, keep the rest separate, this way, any leftovers can be put in a ziploc baggie and stored in the freezer til your next craving!  Throw your strips on the plate and coat them well!

Now (yes I forgot to take a pic!) gently place them in a pan with a bit of butter, to cook.  You want to really watch these.  You need to find a medium to medium-high heat level.  Too low and they will get soggy and the breading will fall off, too high and your coating will burn FAR sooner than your chicken is done.  Just watch it and if it's getting too brown, lower the heat, and pull it off the burner for a few seconds to let it cool down a bit.  Now here's the secret.  Turn them GENTLY!  and avoid messing with them too much.  The more you mess with them the more likely the breading will fall off.


Rob had BBQ chicken on the grill, so I sliced up a yellow squash, rubbed it with a bit of Olive Oil, sprinkled it will salt and pepper and garlic powder and grilled it up.  Very tasty!

But...somethings missing....what's chicken fingers without the dipping sauce!

I have two favorites.  A curry dipping sauce my mom got me hooked on when i was little (it's GREAT with pork chops)  which is simply Curry powder in mayo.  it's mighty good!

the other I had with these:
Mix mayo and Sriracha (I use a ton cause I like it HOT) and YUM!  spicy, creamy, garlicy deliciousness!
I get my Sriracha at Walmart, so I bet you can find it there too!

Hope you guys enjoy my low carb chicken fingers!



L said...

YUM! I mix that stuff with mayo when I make sushi. Love it!

Anonymous said...

that sounds soooo good

Kae said...

Sounds so yummy, I love nut coated things!

Stiletto said...

Thanks girls!

it's also yummy with Parm added to the nuts!

Lucy said...

Looks and sounds delicious. I have to start cooking again. Chicken is so easy to make. I love grilled vegetables. I bought some from a takeout place and it was $5! I could've went to Produce Junction which has very low priced fruits & vegetables. I could've bought enough for a week. Lazy bones me.

Liz said...

YUM! This chicken looks so good! I love sriracha too.

Rebecca said...

I love this recipe, it looks yummy!

I know it's meant to be low-carb but one tip I've learned when breading things is to flour them before putting the egg on. It really helps the coating stick! You dust off the excess before egging them so the carb content is pretty negligible.

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