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No, this really is nothing like a real deal, but it will probably leave your body a lot happier than what you get from the drive-thru. Some of the fast-food flavors are just so comforting. I grew up on it, so it’s no surprise that I sometimes get some serious cravings. For me, chicken tenders + barbecue sauce or ketchup, and any kind of “fry” will get the job done. This recipe is not rocket science or anything fancy, but it’s certainly simple and quick.
I love sweet potato fries and roasted brussels sprouts because they’re able to get so crunchy. These take a while – about 45 minutes. Make sure you plan ahead – preheat the oven and start chopping about an hour ahead of time.
A lot of people express frustration with getting sweet potatoes crispy enough. My favorite tricks to help them crisp up are:
1. don’t use too much oil
2. don’t crowd the pan
3. make sure they are on the bottom rack
4. absolutely do not move them around until the very end!!!
Some people say to toss the sweet potatoes in a bowl with the oil. This is certainly one way to to do it…if you like making more dirty dishes. I just put the oil on the pan first and move them around in it, sprinkle a little salt, and done! I’ve also tried soaking them in water first and I thought they were less crispy. It’s kind of a trial and error experiment.
The brussels sprouts really taste best when you slice them – remove the bottom part and slice lengthwise into thirds. This will give you more surface area to get crispy. Also, don’t worry about loose leaves, they end up tasting great when they crisp up! I used olive oil, but I’ve also successfully used lard and coconut oil. I’m not a huge coconut oil person with savory food, but if you like it, go for it!
For the chicken, you’ll need some chicken breasts or thighs, almond flour , eggs, and spices for the tenders. I used 3 organic chicken breasts that I cut into thirds, 1 egg, and about 1.5-2 cups of almond flour. I set up a really simple dredging station – like this:
I usually then coat all the chicken in egg + flour, heat up a skillet with butter, and add them when it’s hot! If you’re anything like me – you’ve got 2 hungry babes and a dog begging you to be done with dinner… all while getting in trouble for coming near the hot stuff 1000 times.
Don’t turn the chicken until it’s completely browned on one side, or you might lose the coating!
That’s pretty much it! Super easy weeknight meal. Healthy, but might satisfy some of your bad cravings. Definitely toddler approved!
- 3 organic chicken breasts
- 1.5 cups almond flour
- paprika, onion powder, salt, and pepper to taste
- 1 egg + 1 T of water
- 2-3 sweet potates, sliced into thin sticks
- brussels sprouts, stem removed, sliced into thirds
- 1-2 T butter
- 4 T olive oil/lard/coconut oil
- Preheat oven to 400 degrees.
- Peel and slice sweet potatoes. Place 1-2 T of olive oil on sheet pan, arrange sweet potato slices and sprinkle with salt.
- Remove stem and slice brussels sprouts into thirds. Place 1-2 T of olive oil on pan, arrange brussels sprouts in an even layer. Sprinkle with salt. (Optional - drizzle a little more olive oil on top if you desire!)
- Place sweet potatoes in the oven. Give them about a 15 minute head start, then add the brussels sprouts.
- The sweet potatoes will probably take about 40 minutes, then brussels sprouts about 20 minutes. Keep checking on them, don't move around until the end or they may break or stick!
- Set up dredging station for the chicken. Add egg to a bowl + 1 T of water and whisk. Add 1.5 cups almond flour and spices to another bowl, mix together well.
- Slice chicken breasts into thirds. Dredge in egg, then flour, and set aside.
- Heat up a skillet with 1-2 T of butter (or your favorite cooking fat)
- Add chicken, turning only once the underside is browned.
Let me know if you try it!
What’s an easy dinner you’ve been making lately?
Is there any recipe that you’ve made healthier that reminds you of something unhealthy?