Almond Crusted Chicken Fingers

By Lunds & Byerlys

July 29, 2024

Kid-friendly chicken fingers made gluten-free! These can also be made ahead, chilled and used for school lunches, or try them for breakfast instead of bacon.

SERVINGS

6

PREP TIME

20 min

COOK TIME

10 min

Ingredients

  • 1 1/8
    cups Bob's Red Mill Almond Flour
  • 1
    large egg
  • 3
    tablespoons water
  • 3
    tablespoons extra virgin olive oil, divided
  • 3
    boneless skinless chicken breasts, cut into 1-inch strips or about 10-15 boneless chicken tenders
  • 2
    cups L&B Farrout Broccoli Kale Deli Salad

Directions

  1. 1

    Place almond flour in an 8 x 8 cake pan. Set aside.

  2. 2

    In medium bowl combine egg and water; whisk to combine.

  3. 3

    Heat half of the olive oil over medium heat in large nonstick skillet.

  4. 4

    Take half of the chicken strips and dunk them in the egg batter, then in the almond flour mixture, one at a time.

  5. 5

    Place each strip in the hot skillet. Repeat until pan is full. Sauté until golden on each side, about 3-4 minutes; use tongs to flip and repeat on other side.

  6. 6

    Remove from pan and let cool on paper towel. Wipe sauté pan out with paper towel, removing any particles of food.

  7. 7

    Repeat process with remaining chicken strips.

  8. 8

    Divide chicken strips into 6 servings. Portion 1/3 cup of Farrout Broccoli Kale Salad onto each plate. Serve immediately.

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