Gluten Free Chicken Strips With Sweet Honey Mustard Dip

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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!

* Per serving · 4 servings · Values may vary.