Keto 'Breaded' Chicken Strips

46 grams Romano Cheese
46 grams Parmesan Cheese, shredded
1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 tsp Paprika
.5 tsp Pepper, black
0.5 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
.75 serving Nu-Salt (1/6 tsp, 1g) (by PHILLYEAGLE)
4 tbsp Heavy Whipping Cream
1 fl oz Water, tap
1 unit (yield from 1 lb ready-to Chicken Thigh
1 tbsp Extra Virgin Olive Oil
1 tbsp Butter, salted
.12 tsp Pepper, red or cayenne

1 lb boneless, skinless chicken thighs
1/4 c heavy cream
2 TBSP water
Dash pepper and salt

92 grams of shredded Parmesan Romano cheese (ground to 3/4 cup)
1/4 c almond flour
1/2 tsp paprika
1/2 tsp Mrs. Dash or other no salt seasoning
1/2 tsp black pepper
Dash cayenne
1/8 Nu-Salt (potassium salt substitute)

2 TBSP olive oil
2 TBSP butter

Trim and cut chicken into strips (I cut each thigh into 3 pieces)
Mix heavy cream, water and dash of each salt and pepper together. Add chicken and let sit for 5 mins.
Grind cheese until fine. (I used a blender) Mix cheese, flour and rest spices together.
Melt butter and oil together in frying pan.
Bread each piece of chicken in the cheese mixture. Fry until golden brown. When the cheese isn't browned enough, it sticks. So wait until you can turn it easier. Fry second side until golden brown. Drain on paper towels or cooking rack.
Makes 4 servings

Serving Size: 4- 4 oz servings