My friend Katie is currently on the Whole 30 program, and as we were swapping healthy recipes the other night, she mentioned this one as a family favorite. While I’m not quite convinced I
am able want to follow a strict eating regimen (you’ll have to pry carbs and dairy products out of my cold, dead hands!), I’m always game for anything that can get Hubby and I out of our weekly baked/grilled chicken rut. And this one just so happens to be pretty darn awesome.
Almond Flour Chicken Fingers
(recipe adapted from GenYFoodie)
- 2 packages boneless, skinless chicken tenders
- 2 cups almond meal
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp garlic powder (we didn’t have, so I omitted)
- 2 eggs
- Preheat oven to 375, and line a baking sheet with parchment paper.
- In a small bowl, lightly beat eggs, then set aside. In a shallow dish, mix together almond meal, paprika, cumin, cayenne, pepper, salt and garlic.
- Dredge each piece of chicken in egg, then roll in dry mixture to coat it completely. Repeat with each piece, arranging them all on baking sheet.
- Bake for 25-30 minutes or until golden.
- Serve with your favorite dipping sauce or chopped in a salad!
First prep the eggs in one dish, and measure out all the dry ingredients in another.
Here’s what the coating looks like when it’s all mixed and ready for dipping.
The almond flour helps create a wonderfully-thick breading, which will crisp up in the oven. These are all ready to go in for 25-30 minutes.
And as an added bonus, the fat in the nut coating helps retain moisture for these little strips of goodness.
One final tip: Make a double batch because they’ll disappear quickly!