Friday, August 17, 2012

Crunchy Joyful Fingers

Going grain-free does not mean going without.  I wanted chicken fingers; crunchy, salty, tasty chicken fingers.  So I made them and I ate them and there was joy at Shady Dame.  So much joy that I couldn't wait to come share it.

Go make some!

Oven on 450 Fahrenheit.  Cut chicken breasts into fingers and dip in a mixture of equal parts beaten egg and Dijon mustard.  Then bread in a mixture of finely ground almond flour and grated cheese seasoned with cayenne and black pepper.  The ratio of flour to cheese is best at 2:1 or it will be too salty.  I used Locatelli Romano, it's the best!  Place the fingers on a rack on a sheet pan.  Bake for about 20-30 minutes depending on the thickness of your fingers.  Serve with delicious vegetables.  Devour!


Crunchy Joyful Fingers with Sweet and Tangy Collards and Kale

3 comments:

  1. Looks great! I'll have to try it.

    ReplyDelete
  2. Looks great! I will definitely have to give those a try.

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  3. Very nice idea.
    Looks quick and easy.
    Thanks!

    ReplyDelete