These days I find that I very rarely watch regular TV, and that’s probably the same with most of us. Our TV viewing is very much ‘on-demand’ and consists of devouring episode after episode of our current series ‘squeeze’ (darn you for that automatic episode play function Netflix geeks). No doubt when Stranger Things 2 (finally) hits you’ll see a recipe for homemade Eggos.  

I currently find myself compulsively watching Chef’s Table and marveling over the artistic creations of these uber-talents. It both baffles and fascinates me. I am sometimes drawn to the creations and sometimes repelled by them. It can be too much, too intense, too precise. 

However, I was fascinated by an episode featuring Magnus Nilsson, a 33-year-old chef who runs the two-Michelin starred Fäviken in Sweden. Inspired by Nordic cuisine, Nilsson talks of the dilemma to be a seasonal restaurant in a country where nothing grows for a large majority of the year. Interesting concept. Queue the shots of his root cellar, which got me wanting to start preserving things immediately. 

Then the other day, I happened to have regular TV on in the background (Food Network, obvs.) and a rather shouty chap was featured trying out various unhealthy, heart-attack-inducing, but ultimately delicious looking food across the U.S. On the menu was fried chicken, and we followed his various attempts to find out what spices lurked in the secret recipes, KFC style. 

With some chicken in my fridge it got me thinking about a healthier, carb-free/paleo version that was an equally tasty option with less of the grease (and less of the shouting). And I was pretty happy with the outcome. It’s not fried chicken, clearly, but it is a really satisfying and tasty change up to my usual chicken recipes. 

Paleo chicken strips

Serves 2

Recipe

• 2 chicken breasts – cut into strips

• 150g ground almonds

• 1 tsp sea salt

• 1 tsp smoked paprika

• ¼ tsp cumin powder

• ½ tsp garlic powder

• ¼ tsp cayenne pepper – only add this if you like some heat, if not, just leave out

• A few grinds of black pepper

• Two eggs – beaten

• Olive oil spray

Method

Heat your oven to 400F. Prepare a baking sheet by covering with tin foil and spray a couple squirts of the olive oil and rub over until coated.

Set up a little production line for your chicken. A bowl with the beaten eggs, and then a plate with all the dry ingredients mixed together.

Take a strip of chicken and dip in your egg, shaking off the excess, and then into your almond mix. Make sure your chicken is covered in the almond mix and then place on the baking tray. This process can get a little messy so I advise you only get one hand involved with the egg, keeping the other dry, and try not to get too much of the egg mixture into the almond mix, as it will start to clump together and not want to stick to the reminder of your chicken. Just sort of move across the plate with each strip, rather than making a big old mess at the start.

When you have all your strips covered and on the baking sheet, spray a few more squirts of oil over the top to assist in the crisping process. Place in the oven and bake for 10-12 minutes, depending on the thickness of your chicken. Be sure to check there is no pink bits left, but equally don’t overcook. 

These are great served with sweet potato fries and a fiery dipping sauce.