Gluten Free Chicken Fingers

Going gluten free takes away the ability to go virtually any restaurant and order plain old chicken fingers and fries.

It is the go-to choice when you don't know what to eat, or don't feel like eating anything too adult-like; that's why this recipe is quick and simple; you don't have to spend hours trying to recreate a recipe when all you want is quick comfort food.

This recipe is for coconut crusted chicken fingers that are so easy you probably have the ingredients in your dry pantry.

Coconut Crusted Chicken Fingers

serves 4/ 35 minutes

Ingredients:

. 4 (8oz) chicken breasts

. 1 cup of unsweetened shredded coconut

. 1/4 cup of coconut flour

. 1 pasture raised egg

. 1/4 cup of almond milk (or any milk of choice)

. salt/pepper to taste

. organic dijon mustard/ dipping sauce of choice

Instructions:

First wash and prepare your chicken, then slice them into strips (2-3 strips per breast). Once you are done prepare two bowls, one with the combined egg, almond milk, salt, and pepper, and the other with the combined shredded coconut and flour.

Then individually dip each strip of chicken into the egg mixture and then into the flour, lay the strips onto a baking sheet.

Repeat until all the chicken is throughly covered in coconut.

Place your baking sheet into the oven for approximately 30 minutes (this time varies with the strength of your oven). The chicken will be golden brown on the outside when it is just about finished baking.

Serve the chicken fingers with a dipping sauce of choice, pictured above is organic dijon mustard with honey mustard seeds on top.

This recipe would also be great with other gluten free sauces such as home made plum sauce, ketchup, BBQ sauce... but they are just as good on their own!

(Side note: always be careful in choosing sauces, most commercial sauces are made with wheat protein and contain gluten without specifically listing gluten on the label)

Enjoy!