Chicken Fingers Serves 8
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
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