Chicken Fingers
Servings
18
stripsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
6 pasture raised boneless and skinless chicken breasts, cut into strips
1-2 eggs, beaten
1/4 cup coconut flour
1/2 cup almond meal
1/4 cup ground sunflower seeds
1 cup Pecorino Romano cheese
1-2 cloves garlic, minced
1/4 cup fresh parsley and basil combined
2 Tablespoons dried Italian spice
5-6 Tablespoons coconut or olive oil (for frying)
Directions
- Put chicken strips in a bowl with beaten egg to coat
- In a separate bowl combine coconut flour, almond meal, ground sunflower seeds, cheese, garlic, parsley/basil and spice together, mix well
- Dredge the chicken on both sides
- Cooking Options
- BAKING: Place chicken on a parchment lined cookie sheet. Bake at 450 degrees for 20 minutes. Flip and bake for 5-10 minutes more
- FRYING: 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
Notes
- This recipe makes 2 cups of breading. Portion it into 2 containers and freeze one
- Serve with vegetables and a salad
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