Chicken Strips (gluten free)
Chicken tenders or chicken breast cut into strips
Liquid from pickle jar (brined dill pickles work well)
Garbanzo bean flour
Oil for Frying
Marinate chicken strips (or cut up breast) in enough pickle jar liquid to cover. Refrigerate for up to a day (put in marinate in the morning before work and take out for dinner that evening).
After marinating, drain, rinse, and dry raw chicken strips. Heat oil in a frying pan (about 1/2 inch).
For each breast, in a flat dish or on a plate, mix approximately 1/4 cup garbanzo bean flour and 1/4 cup sorghum flour and sprinkle with salt. Roll chicken pieces in flour coating and carefully drop in hot oil. Cook until golden brown on each side turning only once.
Set on paper towels or wire rack and sprinkle with salt.
Serve with Honey Mustard: Mix equal parts honey and Dijon mustard.