Last updated June 15, 2021 by Lisa Richards, CNC

Almond-Crusted Chicken Fingers

Almond Chicken Fingers

Everyone loves chicken fingers, but the ones you buy in supermarket or restaurants are not a smart choice for your health.

Most chicken fingers are deep-fried and contain lots of gluten. They use the cheapest parts of the animal, which usually includes a mixture of fat, cartilage and bone.

Luckily, homemade chicken fingers don’t need to be unhealthy! For starters, you can make them with high quality chicken.

The coating doesn’t need to be some deep-fried, gluten-heavy mix that has zero nutritional value. Instead, cover your tenders with a mixture of almond meal, flaxseed meal, coconut and spices for a deliciously crunchy texture.

These almond-crusted chicken tenders are best accompanied by a yogurt-based dip with a hint of chives and lime. Try this homemade ‘fast food’ meal and it’s sure to become a family favorite 🙂

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4.3 from 80 votes
Almond Chicken Fingers
Almond-Crusted Chicken Fingers
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Author: Lisa Richards
Ingredients
Chicken Fingers
  • 1 ½ pound boneless and skinless chicken breasts or tenders, cut into 1 ½ -inch strips
  • 1 cup almond meal
  • ½ tsp. cayenne pepper (optional)
  • ¼ cup desiccated coconut
  • 1 tsp. garlic powder
  • 2 Tbsp. flaxseed meal
  • 1 Tbsp. paprika
  • 2 large free-range eggs, lightly beaten
  • Sea salt and freshly ground black pepper, to taste
Yogurt & Chive Dip
  • 1 cup plain yogurt (dairy or coconut)
  • ½ tsp. garlic powder
  • 2 Tbsp. fresh chives, finely chopped
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice
Instructions
  1. Preheat the oven to 375 ̊ F; grease lightly and line large baking tray with parchment paper.
  2. In a shallow container, combine almond meal, cayenne, coconut, garlic powder, flaxseed meal and paprika. Season to taste.
  3. Place the lightly beaten eggs in another container.

  4. Dip chicken pieces in eggs and coat with the dry mixture, shaking off excess.
  5. Place onto the prepared baking sheet.
  6. Bake for about 25 minutes, turning once, until golden brown and crisp.
  7. In a medium bowl, mix together yogurt, garlic powder, chives, lime zest and juice; season to taste.

  8. Serve the chicken strips with the dip and a salad or some sliced avocado.

Filed under: Lunch & Dinner
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Comments

  1. Vicki Wynn says:

    5 stars
    I am so happy I found your site. You are a lifesaver!

  2. Kt says:

    5 stars
    This recipe is delicious, I’m shocked there are no comments gushing about what a life saver this recipe is but it was posted only a year ago. This saved me from KFC cravings! The only thing I changed was Badia chili powder instead of the cayenne pepper, just to go easier on the spice while dealing with acid reflux. I’ll probably try the cayenne next time now that my reflux seems to be more tame and under control after cutting out all antacids. Also only had to leave them in 10-15 mins but I’m cutting tenders lengthwise so they really don’t take too long.

    Thank you so much for this recipe!

  3. Elle says:

    5 stars
    This recipe is delicious. I think the reason there aren’t more comments is because a step was left out. For breading a cutlet, the order of dipping is dry, wet, dry. Since the first dry coating was left out of the recipe, the breading doesn’t stick to the cutlet very well. Easily remedied by dipping the chicken in some coconut flour first! You can use turkey cutlets, too.

  4. Karin says:

    5 stars
    Absolutely fantastic chicken strips. I will be making this again…SOON!

  5. NK says:

    5 stars
    This is a lifesaver, I was recently told I had very poor gut health and since finding this page and these recipes I don’t feel half as down about what I can and can’t eat. This is my first time trying this recipe and it was divine! It’s so simple and easy to make it’s genius and also very tasty.

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