Yield: 4 servings

INGREDIENTS:
For the Chicken Fingers
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

For the Dipping Sauce
1/3 cup paleo mayo
2 cloves garlic, minced
2 tbsp Dijon mustard
2 tbsp unpasteurized liquid honey
¼ tsp cayenne pepper

DIRECTIONS:

  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Take the chicken out of the “brine” and pat it real dry.
  4. Cut each chicken breast into 6 relatively even strips.
  5. 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.
  6. Beat the eggs in a separate shallow bowl.
  7. 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.
  8. Drizzle generously with avocado oil
  9. 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.
  10. Flip after 10 to 15 minutes of cooking time.
  11. While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
  12. 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.