Anyone else used to order chicken strips with honey mustard sauce at any restaurant that sold them as a kid, or maybe still do?? That was always my safe bet when eating out, I was actually quite a picky eater growing up.
I still love a good chicken strip basket from time to time, but the breading and bad oils get to my tummy now and don't make me feel so great. Instead, I've learned to make my own!
My kids loved these. They dipped them in ketchup, we dipped ours in BBQ sauce, either way you can't go wrong!
These would be great to prep on a Sunday during your food prep day to have around for lunches.
I made these for dinner to pair with a sweet potato and a quick chopped salad with mayo dressing. Definitely a healthy upgrade to that chicken strip basket!
Ingredients
4 chicken breasts, cut into thinner strip pieces (one breast could make 2-3 strips)
2 eggs
1/4 cup milk of your choice
2 cups almond flour
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
Directions
1) Preheat oven to 400*F. Line a baking sheet with parchment paper.
2) Add the eggs and milk to a shallow dish and whisk together. Combine the almond flour and spices to another shallow dish and mix together.
3) Dip each chicken strip first into the egg mixture then the almond flour mixture to coat with an even layer. Then arrange each chicken strip onto the baking sheet.
4) Bake in the oven for 30-40 minutes, until the almond flour coating is browned and the center of the chicken reaches 165*F (I use an instant read thermometer like this one to take the guess work out of cooking meat).
5) Enjoy with your favorite salad or veggies!