Crispy Nut and Herb Fried Chicken with Creamy Avocado - Dump and Go Dinner

30 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a food processor or blender, mix together almonds, dill, salt and pepper until a fine powder is formed. Place in a shallow bowl.
2. Heat coconut oil in a frying pan over medium-high heat.
3. In a bowl, crack eggs and whisk together.
4. Coat chicken with egg mixture and then nut/herb mixture.
5. Place in pan and fry each side 5-6 minutes.
6. Top with avocado and enjoy!

7 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a food processor or blender, mix together almonds, dill, salt and pepper until a fine powder is formed.
2. Divide among indicated number of quart bags.
3. Divide chicken among indicated number of gallon freezer bags and place nut mixture bag inside the gallon bag. Label and freeze.

27 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Heat coconut oil in a frying pan over medium-high heat.
3. In a bowl, crack eggs and whisk together.
4. Place the nut/herb mixture in another bowl.
5. Coat chicken with egg mixture and then nut/herb mixture.
6. Place in pan and fry each side 5-6 minutes.
7. Top with avocado and enjoy!