Wednesday, February 9, 2011


Paleo Fried Chicken Fingers
2 large chicken breasts
½ cup of almond flour
2 eggs
1 tsp paprika
1 tsp garlic powder
1 tsp salt
½ tsp pepper
½ tsp dried thyme
3 tbs olive oil
Cut chicken into long strips.  Make sure that they are equally thick.  You may need to use the flat part of the knife to pound some of the fatter pieces down a bit.
Put the chicken pieces in a zip top plastic bag with spices.  Shake to coat.
Dredge in almond flour, then eggs, then flour again.
Lay on a plate to set up for 10 minutes.  This will make sure the crust really sticks to the chicken.
Pour olive oil in the bottom of a skillet.  Heat to medium high heat.  Add chicken and cook for about 3-5 minutes per side, turn only once.  Tongs work the best for turning the chicken.
This recipe is from  Serve it up with some mashed cauliflower and collard greens for a little Southern flava.

Three rounds, 21-15- and 9 reps, for time of:
Thruster (95/65)