The #1 reason I enjoy entertaining/cooking for other people is because it gives me a legitimate reason to cook fun things. Sorry guys, I enjoy your company & all, but really I just invited you over because I couldn’t justify cooking an extravagant meal for just myself. Just playing.. Sort of.
- 2 large skinless, boneless chicken breasts (1-1/4ish pounds)
- 1 cup finely ground almonds (or almond flour)
- ¼ cup tapioca flour
- 1/2 cup finely shredded unsweetened coconut
- 2 tbsp black sesame seeds
- ½ tsp sweet paprika
- ½ tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 3 whole eggs, beaten
- olive oil for drizzling
- 1 cup soy-free Vegenaise (If you don’t have Vegenaise, soak cashews in water & blend the drained cashews once they are tender/softened.. & then use that as the base for this recipe!)
- 6 cloves garlic, minced
- 6 tbsp Dijon mustard
- 6 tbsp unpasteurized raw honey, slightly warmed/softened
- 1+ tsp cayenne pepper (I like it pretty spicy so I used more than 1 tsp, but this is enough to give you a subtle kick of spice)
- S & P if desired
***To keep your chicken as juicy as possible, placing it in a brine solution overnight will help it retain it’s moisture when cooking. I’ve made these after brining & also excluding this step and they taste fabulous either way.. Usually I don’t think ahead well enough to do this step, but if you do, just place the chicken breasts in a glass dish of salt water (1 tsp of salt for every cup of water used).
Set your oven to 400 degrees & mix up your ingredients while it heats up. Line 1-2 baking sheets with parchment paper.
In a bowl mix together all honey mustard ingredients. Adjusting spices to taste/desired level of spiciness. Put in the fridge until ready to munch! 🙂
In a large bowl, mix together all of the dry chicken finger ingredients. In a separate bowl, whisk up your eggs. Set both aside.
If you used a brine for the chicken, remove them from the water & pat them dry. If you didn’t brine them still pat them dry to ensure you’re crust will stick. Slice chicken into even strips. Depending on the size of chicken breasts used, I usually slice them into 5-7 strips of equal thickness.
Now the dirty work.. One by one, dip chicken strips into the whisked eggs & then coat them well in the almond flour mixture. After dipping into the eggs, hold the strip above the bowl to let the excess drip off, otherwise you’ll end up with goopy clumps of eggy flour in our dry mixture & that’s fun for no one. Place strips on the prepared pans once coated & drizzle with olive oil. Pop into the oven for 15 minutes.
Once the 15 minutes are up, flip all of the strips and put back in the oven for an additional 5 minutes. After the 20 minutes i sliced the thickest strip in half to make sure it was fully cooked.
Transfer onto a plate & get to dippin’!
Attention: this recipe is “Hungry Men Approved”