• 4 organic, grass fed chicken breasts, cut into strips
• 2 large eggs + 1 tsp water, whisked thoroughly
• 2-3 tbsp arrowroot
• 1 whole loaf of Food For Life yeast free brown rice bread (or 3 cups bread crumbs)
• 1/2 tsp garlic, onion, and parsley flakes
* 1 tsp salt
* salt to taste if you’d like to sprinkle the chicken as well
Bread Crumbs
* 1 loaf of defrosted Food For Life brown rice bread: slice into 1/2 inch cubes, or option to just crumb into small pieces.
* spread out onto a baking sheet and drizzle with ghee/grape seed oil and a nice sprinkle of salt.
* Bake on 275 for 2 hours, tossing every 30 minutes.
* When nice and crisp and a little toasty, remove from oven, let cool and place in the food processor. Process in two batches down to crumbs.
Chicken finger prep
• Slice chicken into finger-size strips. Option to lightly sprinkle some extra sea salt and black pepper right on to the chicken. Toss to coat evenly.
* lay out 2 bowls and 2 large plates: 1 bowl for the arrowroot, 1 bowl for the whisked eggs + 1 tsp water, one plate for the bread crumbs and one plate for the finished fingers.
* start the assembly line of lightly coating chicken in the arrowroot, then dipping into the egg(letting excess drip off) and finally coating with the bread crumbs. Repeat until all are coated.
• Store in a handful of small air tight glass containers for easy access to a portion of chicken fingers at a time. If you store in one big glass container, add two sheets of wax paper in between portions. Will last in the freezer for about 3 months.
Fry them up
* if frozen, let then defrost completely
* add 2 tbsp ghee/grape seed oil/coconut oil (or a combo) in a medium – large frying pan
* get the pan hot and add in the breaded fingers, leaving a little room in-between for air
* fry on each side for about 4 minutes. Look for a nice toasty outside. The inside should be fully white with no pink
* continue replenishing with the oils as needed