Chicken Fingers

Chicken Fingers
Chicken Fingers
Serves 4
Wait a Minute! Chicken's Don't Have Fingers!
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  1. 6 pasture raised boneless and skinless chicken breasts, cut into strips
  2. 1-2 eggs, beaten
  3. 1/4 cup coconut flour
  4. 1/2 cup almond meal
  5. 1/4 cup ground sunflower seeds
  6. 1 cup Pecorino Romano cheese
  7. 1-2 cloves garlic, minced
  8. 1/4 cup fresh parsley and basil combined
  9. 2 Tablespoons dried Italian spice
  10. 5-6 Tablespoons coconut or olive oil (for frying)
  1. This recipe makes 2 cups of breading. Portion it into 2 containers and freeze one
  2. Put chicken strips in a bowl with beaten egg to coat
  3. In a separate bowl combine coconut flour, almond meal, ground sunflower seeds, cheese, garlic, parsley/basil and spice together, mix well
  4. Dredge the chicken on both sides
Cooking Options
  1. Place chicken on a parchment lined cookie sheet. Bake at 450 degrees for 20 minutes. Flip and bake for 5-10 minutes more
  2. Cover the bottom of pan with about 1/2 inch oil and warm on low-med heat. Pan fry both sides on medium heat until golden. Remove from heat place on paper towels
  1. Serve with vegetables and a salad
  2. Top a Caesar or Garden salad with 3 or 4 strips.
The Keyes Ingredients

Posted on

June 20, 2014

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