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Almond Crusted Chicken Fingers

Almond Crusted Chicken Fingers

Gluten Free & High in Protein, these flavourful, healthy chicken fingers will appeal to big kids and little kids alike!

Almond Crusted Chicken Fingers

YIELD - 4 - 5 portions

PREP TIME - 30 minutes


1 cup Organic, Central Roast Raw Almonds

1/2 tsp Garlic Scape Powder

1/2 tsp Garlic Powder

1/4 tsp Black Pepper

1/2 tsp Paprika

1/4 tsp Mustard Powder

2 Boneless, Skinless Organic Chicken Breasts, sliced into 1/4-inch think strips

2 Large, Rolling Meadow Dairy Eggs

2 tsp of Olive Oil or Coconut Oil


1. Preheat oven to 375 degrees

2. Line a baking sheet with parchment paper and set aside

3. Combine Almonds, Garlic Scape Powder, Garlic Powder Black Pepper, Paprika & Mustard Powder in food processor.

4. Pulse to desired consistency; some like a fine, breadcrumb like consistency, I prefer it a bit chunkier.

5. Transfer the almond coating to a shallow dish & set aside

6. In a separate bowl whisk together your two large eggs & set aside.

7. Slice chicken breasts into 1/4 - 1/3 inch slices.

8. Set a "Chicken Finger Assembly Line". Chicken Strips, then Eggs, then Almond Coating, then baking sheet with parchment lining.

9. Dip a strip in egg wash with one hand, shake off excess and move to almond coating using the same hand, drop it in and toss using a spoon. Repeat until all chicken strips are coated and resting on the parchment lined baking sheet.

10. Bake at 375 for 20 - 22 minutes, turning over halfway through, until the chicken is cooked all the way through.

11. Let cool for a minute or two before the serving, the nutty coating, holds the heat!

12. Choose the dip of your choice and enjoy.

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