Homemade Chicken Fingers

Ingredients

• 1lb thin sliced organic chicken breasts
• 1 cup of gluten free flour
• 1/3 cup of flaxseed meal
• 2 tbsp chili powder
• 1tbsp sea salt
• 1/2 tbsp garlic powder
• 1tsp cinnamon
• 2 eggs
• 1/2-1 cup of coconut oil or olive oil (coconut has a higher smoke point and works best)

Directions
I like to lay out my pans and ingredients first so that I am not scrambling.  Some recipes are more forgiving than others, and this is on the less forgiving side.  Grab your skillet, two shallow bowls, a platter, a cutting board, a sharp knife, and two sets of tongs.  When I make these I add a little oil with each batch so that it will not get too clumpy from the frying.  I prepare all my stations before I begin cutting the chicken.  I set up an assembly line centered around the burner.  I put the skillet on the burner and place tongs beside it. To the left I put the platter where the finished chicken with go. To the right of the skillet I put two shallow bowls and the other tongs.  The bowl closest to the skillet has the flour mixture and the other bowl will contain the eggs.  I lay the cutting board and knife to the right of the shallow bowls and my assembly line is ready for ingredients.  I crack two eggs into the designated shallow bowl and make sure that I mix the yolk and the white.  I place all of the dry ingredients into the designated dish and use my fingers to mix them together.  A couple of tablespoons of oil go into the skillet.  I begin on my chicken.  I pull the chicken out of the package and rinse it. I pat it dry and place it on the cutting board.  I slice it in half horizontally and then 2-3 times vertically depending on the size of the chicken.  I slice about half of the chicken and then turn my skillet on medium.  I finish the chicken and get ready to assemble.  I grab a set of tongs and dip the chicken in the egg. Next, I move it over to the flour and flip it around in the pan, trying to coat as much as possible.  Before I put it in the pan, I get about 5-6 fingers ready with the egg and flour mixture.  I put all the chicken in the pan at the same time and begin assembling about 5-6 more pieces with the egg and flour mixture.  The uncooked chicken sits in the flour dish until I am done cooking the chicken in the skillet.  I brown the chicken in the skillet about 4 minutes each side.  This is just an approximate guess because I am multitasking and honestly don't set a timer.  I just check with my meat thermometer and when the chicken is at 165 degrees, I pull it out.  I do this process until I have cooked all my chicken.  I get approximately 24 chicken fingers out of the recipe.  I like to serve this with fresh green beans and homemade sweet potato fries. Enjoy!