Oven Fried Chicken Fingers

Chicken Fingers                                                                                                    Serves 8

Coconut oil

2.5 cup almonds and/or sprouted bread torn into pieces

4 tsp paprika

1.5 tsp garlic powder

1.5 tsp dry mustard

3/4 tsp salt

1/8 tsp freshly ground pepper

4 tsp extra-virgin olive oil or coconut oil

2 eggs

3 Lbs chicken

Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat with oil.

Place almonds and/or bread, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk eggs in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. Place the tenders on the prepared rack.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.


***  This is also good with fish.


Honey Mustard Dipping Sauce  

1/2 cup mayonnaise or vegan mayo

2 Tbsps prepared yellow mustard

1 Tbsp Dijon mustard

2 Tbsps honey

½ Tbsp lemon juice


Directions:  Mix and chill