Coconut Macadamia Nut Chicken Fingers With Chili Sauce

Step 1: Chicken ... First, you can buy chicken tenders, which work fine; however, they are expensive, and too thin for me. So, I like to cut my own; about 1/2" thick. Season the chicken with salt and pepper on both sides; and, set on the counter to take the chill off.

Step 2: Dredging Station ... Set up your typical 3 dredging stations in 3 shallow bowls or pie plates. 1) Coconut flour, 2) Eggs, coconut milk, cayenne pepper; and, 3) Panko, shredded coconut, macadamia nuts, salt, and pepper.

Step 3: NOTE: I like to grind the panko bread crumbs for just a couple of seconds in the food processor. It just breaks them down a bit; and, helps them to stick better to the chicken. It isn't necessary, but I prefer it. Besides, you need to grind the nuts too; you want a nice ground.

Step 4: Chicken ... Dip each chicken finger in the flour, shaking off any extra; then, the egg mix. Finish in the breading; making sure to coat the chicken well. Then, set the chicken on a sheet (lined with foil or parchment) pan to rest for at least 10 minutes before cooking.

Step 5: Saute ... Add the coconut oil to a large non-stick (preferred) pan on medium high heat. Let the oil begin to ripple; then, add the chicken. Cook 2-3 minutes per side until golden brown. They don't take too long. I usually sacrifice 1 small finger to test the cooking time; but, 2-3 minutes per side, are the average cooking time. Once the chicken is done; transfer to a dish lined with a paper towel to drain.

Step 6: Serve and ENJOY! ... Transfer the chicken to a serving platter; and serve with bowl of chili sauce - or, your favorite Asian or fruit sauce. I have also served this with a spicy mango or papaya sauce as well. On the side; how about some stir fried vegetables; and a fruit salad.