In the heart of a bustling city, a small, quirky bistro known for its inventive dishes and cozy atmosphere unveiled a creation that quickly became the talk of the town: Completely Keto Nut Coated Chicken Balls.
The chef, a culinary virtuoso with a flair for blending the traditional with the unconventional, unveiled the dish during a lively evening, where the bistro was filled with the soft hum of conversation and the clinking of wine glasses. As the Nut Coated Chicken Balls made their grand entrance, they captivated the patrons with their golden, nutty exterior and the promise of a succulent, flavorful bite.
With each serving, the bistro’s patrons found themselves on a culinary adventure, the crunchy nut coating giving way to the tender, perfectly seasoned chicken within. The dish was more than a mere menu item; it became a symbol of the bistro’s spirit of innovation, a conversation starter that brought strangers together, and a delightful testament to the magic that happens when simple ingredients are transformed with a dash of creativity and a sprinkle of fun.
Ingredients
- 1/2 tsp black pepper
- 2 garlic cloves
- 3 eggs
- 1/2 cup crushed almonds
- 2 small onions chopped and satéed
- 1/4 cup Extra virgin olive oil
- 3/4 tsp Pink Himalayan Salt
- 2 boneless, skinless chicken breasts
- avocado oil for frying
Nut Coating
- 1/4 tsp Pink Himalayan Salt
- 1/4 cup parsley chopped
- 2 cup nut mix (walnuts, cashews, almonds etc)
Instructions
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Preheat oven to 350 and line a baking sheet with parchment paper.
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Pour all the coating ingredients into the food processor and blend until fully crumbled.
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Pour all the coating into a plate then add in all the regular ingredients for the actual chicken balls into the food processor. Blend fully.
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Wet your hands and form the mixture into balls. Roll the balls in the nut coating.
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Deep fry the balls in hot avocado oil for about 4 minutes per side or until they are a nice golden brown. Place on paper towels after frying. Serves well with one of Harlan's awesome sauces.
Recipe Notes
