Sweet Potato Fries with Gluten-Free Chicken Strips

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.

Makes about 2 servings

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.

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