Paleo Breaded Chicken

It's been awhile since I posted. . . This recipe is really just a variation of other breaded chicken recipes I've posted in the past, but I'm going back towards the whole Paleo thing, so this fits a bit better.

For this recipe, I actually used chicken thigh tenders. I like dark meat better than white meat and while I don't usually cook with dark meat, I had a craving. I paired the chicken with some sliced large portabella mushrooms, which was from an earlier recipe:

http://laurensfoodblog.blogspot.com/2012/06/italian-veggie-chop-best-portabella.html

A little arugula salad made the rest of this meal complete :)

Ingredients:

Raw Almonds
Parmesan Cheese
Eggs
Half and Half
Salt
Basil
Garlic Cloves
Olive Oil
Chicken Breasts or Thighs

Directions:

-Place raw almonds and shredded Parmesan cheese in food processor. Blend on high until ingredients form a semi fine meal. Place meal in a bowl or pan.
-Mix eggs and half and half in a bowl.
-Dip chicken pieces in egg mixture one at a time and submerge fully. Place in almond meal mixture and flip pieces to coat completely. Set on separate plate.
-Heat olive oil on medium heat. Add minced garlic, salt, and basil.
-Place pieces of chicken in oil and cook for 5-8 minutes on each side until golden brown and crispy.
-Remove from heat and place on a plate lined with paper towel to drain the oil.

Notes: When breading things, the most important things are keeping the cooking oil at a good temperature throughout, and not flipping the chicken pieces until they are cooked on each side.