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


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

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

  3. Very nice idea.
    Looks quick and easy.