Chicken Fingers with Honey Mustard Sauce

Found in the book, Paelo Happy Hour by Kelly Milton 

Ingredients 

2/3 cup pork rinds

1/4 cup almond flour

1 T garlic powder

1 t arrowroot powder

1 t onion powder

1/4 t cayenne pepper

2 eggs

4 chicken breasts

Honey Mustard Dipping Sauce 

Mayonnaise ( I use Hellmans)

2 T spicy brown mustard 

1 T honey 

1/2 t horseradish 

Preheat oven to 450 degrees

Using a food processor, grind pork rinds until they are crumbs 

In a bowl,,combine the pork rinds, almond flour, garlic powder, arrowroot powder, onion powder and cayenne pepper. Set aside.

Line a baking sheet with foil and coat light with coconut oil or spray with avocado oil.

In a separate bowl, beat the eggs

Cut each chicken breast into 4-6 strips. Dip the chicken strips into the egg and then roll into the pork mixture and place them on the baking sheet. Bake the chicken for 25 minutes and then boil it on high for another 5-7 minutes until crispy. Watch the chicken carefully to make sure it doesn't burn while broiling.

Meanwhile make the dipping sauce. Combine dipping ingredients in a bowl and serve with chicken strips.