Breaded Chicken Strips Gluten-Free

This is a new family favorite recipe. Easy to prepare, taste great fresh or as left overs warmed up the next day.

• 6 skinless chicken breasts -- ( or about one per serving) 
• 1/2 cup milk
•  1 crushed clove of garlic 
• 1/2 loaf of gluten-free bread crumbs.  ( I  much prefer using my own home baked bread to make the crumbs...  if a loaf is getting old - or baked specifically to make bread crumbs-  put it in your food processor to make fine crumbs.. Then leave sitting uncovered on the counter, stirring occasionally until well dried --  then store in refrigerator  in ziplock bag)  
• 1 cup Arrowroot starch flour,  spiced  to taste ( I use salt, pepper, anise seed, a little Thyme) 
• 2 slightly beaten eggs
• oil for frying - I use a mixture of olive and grapeseed

1. Marinate chicken in ziplock bag with milk and garlic clove for about 2 hours -- or longer 

2. Drain chicken  and cut breasts into 1/2 -3/4 inch wide strips

3. Place bread crumbs, Arrowroot starch flour and eggs in three separate bowls 

4. Assembly line fashion --  dip each 'finger' first into spiced flour then into eggs then roll in the breadcrumbs 

5. Fry in skillet with enough oil so chicken fingers are not sitting on bottom of pan --  they actually absorb less oil if they float in it then if they sit in it.

6. Serve hot !   Delicious !!!

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