BBQ Chicken Fingers with Eat Happy Kitchen Homemade Ranch Dip

How to use those yummy spices that should be on the way to you now...

The Dill Organic Ranch Seasoning Dip by Eat Happy Kitchen

Whenever I release a new product into the world, I want to make sure you have plenty of recipes to inspire you to cook with that new product.

Since I dropped three spice mixes all at once, the next series of substack editions will have new recipes incorporating the spice mixes.

Many of you pre-ordered the spices, and those spices are now on the way to your mailboxes (praise whatever god[ess?] to whom you pray).

I appreciate your support more than you know.

You can always use your favorite spice mixes for any of these recipes, and even continue to make my recipes from scratch.

But for those of you who want to save a step, I’ve got you.

If you absolutely want nothing to do with my spice mixes, you can still make this recipe! Just season your chicken strips well with salt, pepper, onion powder, garlic powder, and smoked paprika. The scratch ranch dressing recipe is in Eat Happy Too.

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Please enjoy this video I made that shows you how easy it is to make BBQ Chicken Fingers and Homemade Ranch Dip.

Here’s a downloadable/printable PDF of the recipes.

Low Carb BBQ Chicken Fingers. It’s okay if you burn a few. They still taste amazing.

BBQ CHICKEN FINGERS

(Serves 2-3)

INGREDIENTS

• 1 pound chicken thighs, sliced into 1” wide strips

• 2 tablespoons Eat Happy Kitchen BBQ Dust

• 1/4 cup mayonnaise

• 3/4 cup almond flour or crushed up pork rinds

• 1/2 teaspoon salt

• 1/4 cup coconut oil, for frying (olive oil)

• Eat Happy Kitchen Ranch Dip, for dipping (see recipe below)

INSTRUCTIONS

Dredge chicken strips in BBQ Dust. Using a pastry brush, paint mayonnaise onto chicken strips.

Pour almond flour into a flat-bottomed bowl, stir in salt. Dredge chicken strips in almond flour until coated.

Heat coconut oil in a large, nonstick, flat-bottomed sauté pan to medium heat until oil is hot and shimmering. Do the sizzle test: put a pinch of almond flour into hot oil and when it sizzles, the pan is hot enough to fry the chicken. Fry chicken pieces, 8-10 minutes per side, or until cooked through, turning heat down slightly if almond crust starts to brown too darkly.

EAT HAPPY KITCHEN RANCH DIP

(Serves 2-3)

INGREDIENTS

• 1 cup full fat sour cream

• 1 tablespoon The Dill Organic Ranch Seasoning

• 1 tablespoon lemon juice

• Milk, to thin out dip (if desired)

INSTRUCTIONS

Whisk together all ingredients into the best dang ranch dip you’ve had in a long time. Dip stuff in it and enjoy!