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.
• 2 Packages Chicken Tenders
• Avocado Oil for Frying
•1 Tbls. Unsweetened Almond milk
•1 Tbls. Sour Cream
• 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
• 1-1/2 tsp. Salt
• Pepper, to taste
1.) Preheat oven to 400°.
2.) Mix wet ingredients in a shallow bowl until well combined. Drop Chicken tenders in until well coated. Let it sit in there while you mix up the dry ingredients.
3.) Place dry ingredients in a medium sized bowl and mix together and pour 1/2 into a large ziplock bag. (Reserve other 1/2 for when you need to add more to the bag.)
4.) Gently shake off excess batter from chicken, and dip 1/2 the chicken into almond flour mixture in ziplock baggie. Shake to coat. Place on cookie sheet. Coat the other half of chicken mixture, adding some of the reserved seasoning and continue breading.
5.) In a frying pan add about an inch of avocado oil. Turn on heat to medium. When oil is hot enough, fry for a 5 minutes on the first side, and 4 minutes on the other side. (Make sure they aren’t getting too brown. You want them lightly golden since they will be finishing off in the oven.)
6.) Place fried chicken strips on a cookie sheet, and bake for an additional 7-9 minutes. (Cut one open to make sure fully cooked.) Season with Salt
*Omit Cayenne if serving to young kids. Unless they like it spicy.