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
INGREDIENTS
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
METHOD
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.
