Gluten-Free Chicken Fingers
Chicken fingers seem to be on the "kid's menu" of every restaurant in town. Unfortunately, they are covered in white flour and deep fried in unhealthy oils that you and your family want to avoid! Here is a healthy variation of those standard deep fried fingers that are guaranteed to impress you. Oh yeah, and your kids too.
INGREDIENTS:
2 lbs of chicken tenders or chicken breasts
2 eggs
1 ½ cups almond meal
1 cup finely shredded unsweetened coconut flakes
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon black pepper
½ teaspoon onion powder (optional)
¼ teaspoon cayenne (optional)
Add any other herbs to give variety (parsley, dill, dried lemon, thyme, chili powder)
INSTRUCTIONS:
Preheat oven to 400 degrees and place either baking racks or parchment paper on baking sheets.
Combine all dry ingredients in a bowl. (Almond meal, coconut flakes & seasonings)
In a separate bowl whisk both eggs together.
Slice chicken into strips and dry thoroughly. Dip each chicken strip first in the egg bowl and then toss in the dry ingredients using a fork until all sides are coated with almond mixture.
Place on baking rack or parchment paper and continue this process for the rest of the chicken.
Bake for 20 minutes or when chicken is completely cooked through, turning over once at 10 minutes.
Serve with homemade ranch or homemade honey mustard dressing.
Gluten-Free Chicken Fingers
INGREDIENTS
- 2 lbs of chicken tenders or chicken breasts
- 2 eggs
- 1 ½ cups almond meal
- 1 cup finely shredded unsweetened coconut flakes
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder (optional)
- ¼ teaspoon cayenne (optional)
- Add any other herbs to give variety (parsley, dill, dried lemon, thyme, chili powder)
INSTRUCTIONS
- Preheat oven to 400 degrees and place either baking racks or parchment paper on baking sheets.
- Combine all dry ingredients in a bowl. (Almond meal, coconut flakes & seasonings)
- In a separate bowl whisk both eggs together.
- Slice chicken into strips and dry thoroughly. Dip each chicken strip first in the egg bowl and then toss in the dry ingredients using a fork until all sides are coated with almond mixture.
- Place on baking rack or parchment paper and continue this process for the rest of the chicken.
- Bake for 20 minutes or when chicken is completely cooked through, turning over once at 10 minutes.
- Serve with homemade ranch or homemade honey mustard dressing.