This is our favorite Friday Night Meal. We like it because it’s a “fun food.” Most of the time I make the fries with organic russet potatoes. But this time we wanted to use an organic sweet potato. The organic sweet potatoes are sweeter than non-organic so they really don’t require sugar added to them. I like to dip the chicken strips and fries in my Peach Dipping Sauce that I make ahead and store in the freezer. My husband likes to dip his in a sauce I make with Vegenaise. I’ll include that recipe at bottom of page.
I use the same method for both types of potatoes. I’ll use 1 large or 2 medium potatoes. Wash the potatoes well, leaving the skins on, I slice long ways about 3/8″ thick. Then cut in “french fry size” pieces. Pour 2 Tbsp. Extra Virgin Olive Oil on large baking sheet. Put potato slices on sheet and toss with the oil. Sprinkle lightly with Real Salt.
Bake in 400 F / 204 C until browned. About 15-20 minutes.
While baking fries, Cut 1 Free Range Chicken Breast in 1/2″ Strips, about 3″-4″ long. Soak strips in 2 Tbsp. milk and 1 beaten egg.
Dredge or shake in plastic bag, each strip in Gluten Free Flour Mixture (2 Tbsp. oat bran and 2 Tbsp. oat flour with 1/2 teaspoon salt and 1/8 teaspoon each garlic and onion powder).
Heat 2-3 Tbsp. Extra Virgin Olive Oil in skillet over medium heat. Fry chicken strips until browned.
When Chicken Strips and Fries are done, serve with my Peach Dipping Sauce and/or Vegenaise Sauce. Vegenaise is a healthy good tasting mayonnaise made out of grape seed oil. To make the Vegenaise Sauce; In small bowl add 2-3 Tbsp. Vegenaise, 1-2 teaspoons Extra Virgin Olive Oil, 1-2 teaspoons Apple Cider Vinegar, 5-6 drops Liquid Stevia, Real Salt, garlic and onion powder to taste. Real Salt and Garlic Powder not pictured below.