Gluten Free Crispy Buttermilk Coconut Chicken Fingers

INGREDIENTS

For the Chicken 1 1/2 pounds skinless boneless chicken tenders (or breasts cut into tender-sized strips)

2 cups

buttermilk or plain yogurt

1 1/4 cups

unsweetened coconut flakes

1 1/2 cups

xanthan-gum-free gluten free flour blend (140 g superfine white rice flour + 47 g potato starch + 23 g tapioca starch/flour)

1/4 cup

coarsely ground yellow cornmeal

2 tsp

smoked Spanish paprika

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

For the Better-Than-Thousand-Island Dipping Sauce 1/4 cup (56 g) plain yogurt

1/4 cup

mayonnaise

2 tbsp

tomato ketchup

1/8 tsp

kosher salt

1 tsp

smoked Spanish paprika

2 tbsp

chopped cornichons (or sweet relish)