Lifestyle Approved
Servings: 2
Ingredients:
DLG Chicken Fingers:
1 cups almond and/or coconut flour (we just use almond flour)
Sea salt, pepper, garlic powder, to taste
2 organic chicken breasts, cut into strips
2 organic eggs, beaten 6-8 tbsp. coconut oil
Dipping Sauce:
1/4 cup Challenge Approved Mayo
1 1/2 tbsp. Dijon or yellow mustard
2 tbsp. Challenge Approved BBQ Sauce
2 tbsp. raw local honey*
2 tsp. lemon juice
Directions:
Melt the coconut oil in a large pan with medium heat. In a small bowl, mix the flour and seasoning. Dip the cut chicken into the egg and then the flour mixture until well coated. Fry the chicken strips in the coconut oil until golden brown on each side or until cooked through, approximately 3-5 minutes on each side. I often will put these in the oven at 400 degrees F for approximately 10 minutes after the pan just to cook and crisp more.
Dipping Sauce: Whisk together all sauce ingredients until smooth and refrigerate until ready to use.
*For Challenge Approved, leave out the honey in the dipping sauce