Instructions

1. Preheat oven to 350 F (175 C). Line a rimmed baking sheet with parchment paper and set aside.
2. Cut the chicken breasts into approx. 1-inch by 3-inch strips.
3. Mix the coconut flour with the lime zest in a bowl and season with salt, to taste. Place the whisked egg in a separate bowl.
4. Place each chicken strip into whisked egg and then into the coconut flour “breading” mixture. Press the “breading” onto each chicken strip so that it gets a thin covering.
5. Place the chicken strips on the prepared baking tray and bake for 20 minutes. Check the chicken is cooked through with an internal temperature of 165 F (74C).
6. Meanwhile, in a small bowl, combine the mayo and mustard for the dipping sauce.
7. Serve the chicken fingers with the dipping sauce.