Chicken fingers that are baked, not fried, seasoned, crispy, dairy-free, carb-free, gluten-free, and compliant with Paleo, SCD, and Keto diets. They are quick to make and super tasty. I love minimal ingredients with maximum flavor impact. Win!
Ingredients:
4 medium boneless chicken breasts
2 cups crushed pork rinds
1.5 tsp thyme
1 tsp paprika
1 tsp ground black pepper
1 egg
coconut oil
Directions:
Preheat the oven to 375 degrees.
Grease a 9x13 baking dish with coconut oil.
Scramble the egg in a small bowl.
Place crushed pork rinds in a bowl adjacent to the bowl of egg. (If you crush them yourself try using the bottom of a drinking glass to do so, it's fast and easy.)
Mix in the spices with the pork rinds, you can use a fork to mix well.
Cut the chicken breast into one inch strips or the size that you desire.
Dip each piece of chicken into the egg first, then transfer to pork rind bowl and coat lightly.
Place onto baking dish.
Bake for about 30 minutes, or until chicken is cooked through.
These taste best served hot!
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