When I was a kid I loved chicken fingers. Like loved loved loved. They made my world go round. My family ran a restaurant. I “helped” in the kitchen a lot. I knew how to use the deep fryer. I knew where the chicken fingers were stored. I was a master chicken finger chef. Probably the reason I was an obese child…
I still love those disgustingly delicious salty, breaded flavourful pieces of heaven. Arby’s has the best ones, for the record. BUT, I don’t eat them anymore. I still love me some “breaded” chicken though. I came up with this recipe that uses ground almond, ground flax seed and magic mushroom powder.
Magic mushroom powder is a concoction from nomnompaleo.com. The full recipe is available on the iPad app, but essentially it is a mixture of salt, thyme, red pepper flakes, pepper and dried mushrooms all pulverized to a powder. The original recipe uses 1oz of mushrooms and 2/3 c kosher salt. I would cut the salt in half next time. You can play with these ingredients to get the mixture as you like it. I think the original recipe was intended for it to be more of a seasoning salt, so the way I used it in this recipe made it WAY too salty. Almost inedible salty but we ate it anyway.
Mushroom faux-breaded chicken – Serves 4
- 4 large boneless skinless chicken breasts
- 1/2 c of magic mushroom powder
- 1/4 c of ground flax meal (I use Bob’s Red Mill… only because it’s the only one I seem to find!)
- 1/4 c of ground almond
- 1/4 c dijon mustard
- 1 egg
Preheat your oven to 350 degrees. Put the flax meal, mushroom powder and ground almond on a plate.
Mix it all up
Mix 1/4 c dijon with an egg.
Dunk your chicken breasts and mix well
Toss in the “breading” mixture
Place on a baking tray and put in the oven for 35ish minutes. Until they are done. Use a thermometer if you want to make sure.
I served them with fiddleheads for dinner, but you could just slice them up and eat them (maybe I did that, maybe I didn’t…) or I also put them on a salad with microgreens and some olive tapenade. They are yummy cold too!