Crispy Chicken Seasoned Chicken Strips. I like to serve mine on a salad. They are great just as Chicken Strips with Some Jalapeno Ranch. Makes 3 servings or 4 small appetizer size servings.
1 Package Chicken Tenders or thinly sliced Chicken Breasts
Avocado Oil for Frying
2 Cups Almond Flour
1-1/2 tsp. Herbs de Provence
1-1/2 tsp. Dill Weed, Dried
1tsp. Smoked Paprika
1/4 tsp. Cayenne *
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
3/4 tsp. Sage
1/2 tsp. Thyme
1 tsp. Salt
Pepper to taste
2 Tbls. Unsweetened Almond milk
2 Tbls. Sour Cream
Preheat oven to 350°. Place dry ingredients in a bowl mix together and pour 1/2 onto a plate. Reserve other 1/2 for when you need more. (The egg mixture can make it soggy so it’s nice to add more dry mixture to it.)
Mix wet ingredients in a shallow bowl until well combined.
Cut chicken into pieces. Make sure they’re not too thick.
Dip into wet mixture. Shake off excess and dip into almond flour mixture. When your almond flour gets too wet add the other half and continue breading.
In a frying pan add about an inch and a half avocado oil on medium heat. Fry for a few minutes on each side make sure they aren’t getting too brown. You want them lightly golden since they will be finishing off in the oven. Place on cookie sheet and bake for 5-7 minutes. Cut one open to make sure fully cooked.
*Omit Cayenne if serving to young kids. Unless they like it spicy.