Ingredients:
2 chicken breasts, thawed (I usually make this in bulk and triple the recipe lol)
1/2 cup coconut flour
3 eggs
1 Tbsp almond or other non-dairy milk (optional)
1 1/2 cups almond flour
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder (we love garlic, so alter this to taste)
1/2 tsp onion powder
1/4 tsp cayenne (optional)
2-3 tsp Montreal Steak Seasoning to taste (we loooove the flavor of this)
Directions:
1-Preheat oven to 425 degrees, and spray a cookie sheet with avocado oil, or line with parchment paper.
2-set out 3 dishes, I used 2 wider, flatter bowls, and one regular. Place the coconut flour in the 1st one, combine the egg and milk in the 2nd, and in the 3rd, mix the almond flour with all of the spices.
3-Cut the chicken into desired strip size, then dip in the coconut flour first (coat completely)
4-Then coat in the egg mixture (after a little while, I found that it was easiest to drop it in without touching, then use a fork to turn and lift/drain to decrease the mess)
5-Then coat in the almond flour mixture and pat well (minimizes crumbs)
6-place on cookie sheet, and baste with a little olive oil to help with browning. Bake for 10 minutes, then flip over and bake for 5 more minutes.
You can also fry them in olive or coconut oil, but it gets a little messy lol
Serve with homemade ranch! (recipe coming soon)
