Almond-Crusted 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 🙂
- 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
- 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
- Preheat the oven to 375 ̊ F; grease lightly and line large baking tray with parchment paper.
- In a shallow container, combine almond meal, cayenne, coconut, garlic powder, flaxseed meal and paprika. Season to taste.
Place the lightly beaten eggs in another container.
- Dip chicken pieces in eggs and coat with the dry mixture, shaking off excess.
- Place onto the prepared baking sheet.
- Bake for about 25 minutes, turning once, until golden brown and crisp.
In a medium bowl, mix together yogurt, garlic powder, chives, lime zest and juice; season to taste.
Serve the chicken strips with the dip and a salad or some sliced avocado.
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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!