There are many people today who cannot tolerate gluten or certain grains. It can be difficult to find substitutes for favorite foods, especially for children. Having worked in school foodservice, and having 2 children of my own, I know how popular chicken strips are with kids. When I was on the Specific Carbohydrate Diet and couldn’t have grains of any kind, I was craving something breaded so I came up with this recipe. I can now tolerate grains again, but still make these chicken strips for my family. My daughters love them and say they would rather eat these than the ones you get at a restaurant. This says a lot because they are big chicken strip fans. The coating is made with almond flour and parmesan cheese. Whether you have a gluten or grain sensitivity or not, they are still a healthier choice. This recipe serves 4-6.
Pound with the smooth side of a meat tenderizer until they are about 1/2 inch thick.
Repeat with 2 more chicken breasts.
and 1 1/2 teaspoons of sea salt.
Dredge a chicken strip through the egg.
Heat on medium-high and place chicken strips in oil when hot.
Cook for 3-4 minutes or until brown and then flip.