That's cricket chicken strips.
Cricken Strips are SURE to be a crowd-pleaser
I took a poll of my Facebook & Instagram followers on whether these bad boys should be called "Chirpin' Strips" or "Cricken Strips". Ultimately, #teamcricken won out. Here's how to make the crispy deliciousness for yourself: Ingredients: 1 ½ lbs thinly sliced chicken breast Salt 1 ½ cups almond flour ½ cup 100% cricket powder 3 large eggs ½ cup grated parmesan 1 ½ teaspoon paprika ½ tsp garlic powder ½ teaspoon chipotle powder Butter/ bacon grease/ whatever your favorite oil to fry with Directions:
If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
Mix almond flour and cricket powder in a bowl.
Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the flour mixture to lightly coat both sides.
Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining flour mixture with the Parmesan, paprika and garlic powder.
Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
Heat 1/4 inch of oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.