CLEAN CHICKEN FINGERS

I don't really know anyone (who eats meat), that doesn't love chicken nuggets or chicken fingers. It's a childhood classic, and always so satisfying. Grown-up AND kid friendly!

This is a quick and simple recipe for making a beloved favorite a little healthier. It's paleo and whole30 approved, too! Like always, I encourage batch cooking. At the very least, making enough for a few days of lunch, or freezing a bunch. 

INGREDIENTS: (can double or triple to meet your needs)

1 lb. antibiotic-free chicken tenders (you can just thinly slice chicken breasts as well)
2 eggs
1/2 cup almond flour
1/4 cup coconut flour
3/4 tsp. onion powder
1/2 tsp. garlic powder
1/2 - 1 tsp salt
pepper to preference
optional: few sprinkles of paprika, just adds more flavor dimension

Serves 2-4 people, or 1.5 people for 2-3 days ha!

honey mustard dipping sauce:
1:1:1 avocado oil, dijon mustard, honey

DIRECTIONS:

In one shallow bowl, add and mix dry ingredients with a fork. In another shallow bowl, crack the eggs and beat until the yolk and the white are combined.  

Turn on a burner to warm up a pan, I like this one, on low-medium heat, and add ghee to the pan (1 tablespoon). 

Dip chicken strips into egg mixture, and then into the breaded mixture to coat. I like to get them all into the pan as quickly as I can, and then wash my hands (germ freak) before turning them. Almond flour can burn easily, so it's important to watch these carefully. I do about 90 seconds-2 minutes on one side, and then turn over. 

To make sure they are done, I highly recommend investing in a kitchen thermometer. We've had this one for three years and it's still going strong.

Once a batch is done, scrape out any residual crumbs / wipe the pan with a dry cloth, and start the whole thing over again. 

For the dipping sauce: I combined 1 T of avocado oil, dijon, and honey. Feel free to adjust that ratio to your desired consistency and sweetness! For my salad portion, I just drizzled avocado oil and apple cider vinegar.