1 packet of mini chicken fillets
1 cup almond flour
spices of choice
coconut oil for frying
Beat the egg in a bowl. In a seperate bowl add the almond flour, spices (I used a Banting spicy chilli) and a little salt. Mix well. Heat up some coconut oil in a frying pan. The oil must be shallow. Make sure the heat is on medium. Your oil must not be too hot. Dip the chicken fillet into the egg and then then the almond flour. Fry for a few minutes on either side turning the fillets gently with two forks. Serve with a coriander mayonnaise dip.