Chicken Finger Recipe
- Author: Stephanie Dodier
- Total Time: 40
- 4 pastured raised chicken breasts
- 1 cup of almond flour
- 1/2 cup tapioca flour
- 1 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1 1/2 tsp onion powder
- 1/2 tsp poultry seasoning
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/4 tsp gloves
- 1/2 tsp all spice
- 2 eggs
- 2 tbsp filtered water
- Preheat oil to 350 degrees F.
- Beat the 2 eggs and water in a small bowl and set aside.
- Mix all other ingredients in a medium size bowl. Place the mixture on a plate in such manner that you will be able to seasoned the breast. Set aside.
- Dip the chicken into the beaten egg mixture ensuring all side are well coated and then dredge them into the flour mixture.
- Place the chicken on a baking sheet.
- Cook for 40 minutes or until the internal temperature of the chicken is 160F.
- Let cool and serve with Honey Mustard Sauce.
- Enjoy!