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1.
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Start by mixing the milk alternative, vinegar, and chicken strips in a shallow baking dish.
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2.
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Cover with foil and refrigerate 20 minutes.
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3.
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Right before you take your chicken out of the refrigerator, start heating your oil (should be about 1 inch of canola oil in your pan) over medium heat in a large pan.
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4.
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In a large bowl, mix 1 Cup blanched almond flour, 1 Cup cornstarch, and 3 teaspoons of seasoned salt.
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5.
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Take the chicken out of the refrigerator, if you havent already.
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Scoop out 2-3 Tablespoons of the milk mixture from the dish the chicken is in and mix into the flour mixture.
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This makes the flour form little balls and clusters which adhere to the buttermilk soaked chicken.
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6.
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At this point you need to check the temperature of your oil.
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If you throw in a pinch of flour it should sizzle.
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The oil should be 300- 325 degrees F. Not too hot because you dont want your chicken to burn.
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My oil is perfect over medium heat.
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7.
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Using tongs, coat half of the chicken strips in the flour mixture and place on a plate.
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When half of the chicken is coated place them in the heated oil.
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8.
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Allow to cook or 3-5 minutes per side.
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My chicken was pretty large and took an additional 2 minutes per side.
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Your strips are done when they are a nice dark golden brown and the internal temperature is 165 degrees F. Set aside on a plate.
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9.
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Mix together another cup of almond flour and cornstarch, and 3 more teaspoons of seasoned salt.
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Repeat steps 7 and 8 with the remaining chicken strips.
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10.
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In a medium-sized bowl, whisk together the veganaise, honey, mustard, poppy seeds and Worcestershire sauce.
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11.
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Serve the sweet honey mustard dip with the chicken strips-yum!
