Paleo Takes 5-or-Fewer Review

1 lb (454 g) bacon, crumbled 1 cup (90 g) almond flour 1 tsp smoked paprika 1⁄2 tsp sea salt 1⁄2 tsp ground pepper 2 (11⁄2 lbs [680 g]) chicken breasts, flattened and sliced into strips 2 eggs whisked

Makes 2 – 4 servings Preheat your oven to 350°F (176°C). Start by lining a baking sheet with aluminum foil. Arrange bacon strips by laying them out flat on the sheet. Put in oven and bake for 20 minutes or until bacon is crispy. Reserve the fat. Using tongs, remove the slices of bacon from pan and set aside on a plate to cool. Once slightly cooled, put bacon slices into a small food processor and pulse until you reach a granular consistency. Pour ground bacon into a separate glass bowl and add in almond flour and desired spices to create the complete “crust” mixture. Meanwhile, cover chicken breast in plastic wrap and flatten using a metal meat mallet. Cut them into 1 inch (21⁄2 cm) strips. Whisk eggs in a small glass bowl. In a large cast-iron skillet, add in some leftover bacon fat and heat on medium to high. Take each chicken strip and dip gently in egg wash and then roll in the “crust” mixture to coat evenly while pressing it in and covering with your hands. When cooking oil is hot, arrange “breaded” strips in the frying pan and cook for about 3 minutes or so on each side. Using tongs, flip when side looks crispy and repeat on other side. Do not turn too early, be patient. Keep a close eye, as you do not want to overcook! When cooked, allow them to cool and continue crisping on wire rack.