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