Who doesn't love chicken fingers?
Even better? Healthy-ish chicken fingers.
Note: only "ish". Because chicken fingers should only be so healthy.
With a spicy honey sauce for dipping. Because who wants a chicken finger without a dip?
Serves: 6 to 8
Prep and Cook Time: 1 hr 10 minutes
6 chicken breasts
1 cup coconut flour
2 cups almond flour
3 teaspoons garlic powder
3 teaspoons parsley
2 teaspoons paprika
2 teaspoons ground mustard
2 teaspoons Kosher salt
1 teaspoon onion powder
1 teaspoon dill weed
1 teaspoon pepper
1/4-1/2 teaspoon cayenne (depending on your heat preference)
1 bunch chives, chopped
For Honey Sriracha Dipping Sauce:
1/2 cup honey
1/2 cup Sriracha
Preheat oven to 425 degrees. Slice chicken breast into strips (I usually get three strips per breast). Pour coconut flour into a shallow dish (for dredging). In a separate shallow dish, mix almond flour and the next 9 ingredients (for dredging). In a third shallow dish, beat eggs. Dredge each chicken finger in coconut flour, dip in egg wash (coating well), and then roll in the almond flour mix until coated on all sides. Place chicken strips on a greased metal grate over a cookie sheet (line cookie sheet with foil for easy clean up). Bake for 20-25 minutes, or until chicken reaches an internal temperature of 160 degrees. While chicken is cooking, whisk together honey and Sriracha in small bowl. Plate chicken strips, sprinkle with chives and serve with the Honey Sriracha dipping sauce. These are great with sweet potato fries!