Gluten Free Chicken Strips With Sweet Honey Mustard Dip

1. Start by mixing the milk alternative, vinegar, and chicken strips in a shallow baking dish.

2. Cover with foil and refrigerate 20 minutes.

3. 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.

4. In a large bowl, mix 1 Cup blanched almond flour, 1 Cup cornstarch, and 3 teaspoons of seasoned salt.

5. Take the chicken out of the refrigerator, if you haven’t already. Scoop out 2-3 Tablespoons of the milk mixture from the dish the chicken is in and mix into the flour mixture. This makes the flour form little balls and clusters which adhere to the “buttermilk” soaked chicken.

6. At this point you need to check the temperature of your oil. If you throw in a pinch of flour it should sizzle. The oil should be 300- 325 degrees F. Not too hot because you don’t want your chicken to burn. My oil is perfect over medium heat.

7. Using tongs, coat half of the chicken strips in the flour mixture and place on a plate. When half of the chicken is coated place them in the heated oil.

8. Allow to cook or 3-5 minutes per side. My chicken was pretty large and took an additional 2 minutes per side. 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.

9. Mix together another cup of almond flour and cornstarch, and 3 more teaspoons of seasoned salt. Repeat steps 7 and 8 with the remaining chicken strips.

10. In a medium-sized bowl, whisk together the veganaise, honey, mustard, poppy seeds and Worcestershire sauce.

11. Serve the sweet honey mustard dip with the chicken strips-yum!