Baked Chicken Fingers

Most of the time, the food we cook is healthy, delicious and satisfying. Sometimes, though, you just get a hankering for some comfort food, like chicken fingers. Mmmm. Tonight I decided to make a breadcrumb free version using almond meal instead. They came out delicious, and definitely satisfied the hankerin.

Chicken Tenders
1lb pastured chicken breasts
1 egg, whisked
1 cup almond meal (I used Bob’s Red Mill)
1-2 tbsp seasoning ( I used garlic powder, a dash of smoked paprika, and Trader Joe’s 21 Seasoning blend)

Preheat your oven to 375 degrees.
Whisk the egg in one bowl.
Blend the almond meal with the spices in another.
Trim your chicken breasts and cut them into 1-2 inch strips.

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Dip each piece of chicken in the egg, followed by the almond meal and place on a greased baking sheet. Be sure to leave space between each piece so that they can get crispy. Bake in oven for 20-25 minutes. I flipped them once, and they weren’t fully crisped but still yummy!

We served the chicken tenders with zoodles topped with roasted tomatoes and mushrooms, for a simple veggie side.

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One thought on “Baked Chicken Fingers

  1. Organic chicken grilled with Trader Joes Cowboy rub. Fresh mango and Apple Cider Vinegar atop a bed of garden sautéed beet greens and cilantro. Yummy

    Sent from my iPhone

    >

    Liked by 1 person

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