Start by mixing the non-dairy milk, vinegar, and chicken strips in a shallow baking dish.
Cover and refrigerate 20 minutes.
Right before you take your chicken out of the refrigerator, start heating about 1 inch of oil over medium heat in a large pan.
In a large bowl, mix the almond flour, tapioca or arrowroot, seasoned salt, mustard powder, and garlic powder.
Take the chicken out of the refrigerator, if you haven't already. Scoop out 2-3 tbsp. of the milk mixture from the dish the chicken is in and mix into the flour mixture. This makes the flour form little balls and clusters which adhere to the "buttermilk" soaked chicken. This results in crunchy chicken strips-yum!
At this point you need to check the temperature of your oil. If you throw in a pinch of flour it should sizzle. The oil should be 300- 325 degrees. Not too hot because you don't want your chicken to burn. My oil is perfect over medium heat.
Using tongs, coat the chicken strips in the flour mixture and place on a plate. Then, place as many as will comfortably fit in the heated oil.
Allow to cook for 3-5 minutes per side. My chicken was pretty large and took an additional 2 minutes per side. Your strips are done when they are a nice dark golden brown and the internal temperate is 165 degrees. Set aside on a paper towel lined plate.
Repeat steps 7 and 8 with remaining chicken if needed.
Sweet Honey Mustard:
Mix together all ingredients well and serve with your chicken strips!
Notes
Nutrition information does not include honey mustard