This review of Elana Amsterdam's recipe needs to say that I substituted Safflower oil for her grapeseed oil & olive oil. As I read the recipe to copy for you I just realized that I didn't even use the honey mustard I'd planned , It was that good. We usually have Popeye Fried Chicken on Sunday. I actually prefer this.
" Chicken Fingers" from The Gluten Free Almond Flour Cookbook. Serves 4
1 pound boneless skinless chicken
1 cup blanched Almond flour. ( I use Wellbee's super fine almond flour For all my almond flour recipes ) Available from Amazons.
1 teaspoon sea salt
2 large eggs
2 tablespoon's grapeseed oil
2 table spoons olive oil. like I said I used Safflower oil I already have. It's just used to fry the strips in. P.S.10/22/15
I now use Almond oil to cook these in. Olive oil should only be used cold.
Rinse the chicken, pat dry, and slice into 2 inch strips.
In a medium bowl, combine the flour and salt. In a separate bowl, whisk the eggs. Dip each strip into the egg, then coat with the almond flour mixture. Heat the oil in a large skillet over medium-high heat. Saute the chicken in the oil for 3- 6 minutes ( 4 is what worked for me) per side, until golden brown. Transfer onto paper towels and serve hot.
YUMMY!! I am loving her book more and more.
P.S. 10/22/15-Still have these all the time & my grandkids love them as well.