Fried Chicken Fingers

Prep Time: 15 minutes

Cook Time: 10 minutes

2 large chicken breasts

½ cup of almond flour

2 eggs

1 tsp paprika

1 tsp Penzey's Tuscan Sunset (A nice salt free Italian-style seasoning, http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html) 

dash of cayenne pepper

3 tbs olive oil (I used garlic infused)

Cut chicken into long strips.  Make sure that they are equally thick. You may need to use the flat part of the knife to pound some of the fatter pieces down a bit. Put the chicken pieces in a ziploc plastic bag with spices. Shake to coat.

Dredge in almond flour, then eggs, then flour again.

Lay on a plate to set up for 10 minutes. This will make sure the crust really sticks to the chicken. Pour olive oil in the bottom of a skillet.  Heat to medium high heat. Add chicken and cook for about 3-5 minutes per side, turn only once. Tongs or a fork work the best for turning the chicken so you don't disrupt the crust. 

I paired mine with sauteed mushrooms, because I just had a taste for them, but you could really pair with any veggie. The crust added enough flavor that you really don't need any dipping sauce with these! ENJOY.