Almond Crusted Chicken Fingers
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
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1 1/8cups Bob's Red Mill Almond Flour
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1large egg
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3tablespoons water
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3tablespoons extra virgin olive oil, divided
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3boneless skinless chicken breasts, cut into 1-inch strips or about 10-15 boneless chicken tenders
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2cups L&B Farrout Broccoli Kale Deli Salad
Directions
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1
Place almond flour in an 8 x 8 cake pan. Set aside.
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2
In medium bowl combine egg and water; whisk to combine.
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3
Heat half of the olive oil over medium heat in large nonstick skillet.
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4
Take half of the chicken strips and dunk them in the egg batter, then in the almond flour mixture, one at a time.
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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.
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6
Remove from pan and let cool on paper towel. Wipe sauté pan out with paper towel, removing any particles of food.
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7
Repeat process with remaining chicken strips.
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8
Divide chicken strips into 6 servings. Portion 1/3 cup of Farrout Broccoli Kale Salad onto each plate. Serve immediately.