Ingredients
The following ingredients have 4 Servings
- 2 large skinless (boneless chicken breasts (1-1/4 pound))
- 1 cup finely ground almonds (or almond flour)
- ¼ cup tapioca flour
- 1/2 cup finely shredded unsweetened coconut
- 2 tbsp black sesame seeds
- 1 tsp garlic powder
- 1 tsp dried mustard
- ½ tsp sweet paprika
- ½ tsp himalayan salt
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 2 whole eggs (beaten)
- 2-3 tbsp avocado oil
- 1/3 cup paleo mayo
- 2 cloves garlic (minced)
- 2 tbsp Dijon mustard
- 2 tbsp unpasteurized liquid honey
- ¼ tsp cayenne pepper
Instruction
- *The night before - While this is entirely optional, I strongly recommend that you soak your chicken breasts overnight in a solution of salty water made of 1 teaspoon of salt for every cup of water. This creates a much juicier and tastier chicken and requires very little effort on your part. Trust me, it's totally worth it.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Take the chicken out of the "brine" and pat it real dry. Cut each chicken breast into 6 relatively even strips.
- In a shallow bowl, add ground almonds, tapioca starch, unsweetened coconut, sesame seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
- Beat the eggs in a separate shallow bowl.
- Dip each chicken strip in eggs then roll in almond mixture until nice and evenly coated on all sides; place on lined baking sheet and repeat until all chicken is used.
- Drizzle generously with avocado oil, place in the oven and bake until the crust gets golden brown and chicken is cooked through, about 15-20 minutes, depending on the size of your chicken fingers. Flip after 10 to 15 minutes of cooking time.
- While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
- When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.
