Healthy Almond Chicken Fingers - Cooking for the Week
Like most people, I love crispy, salty and greasy chicken fingers. They taste delicious washed down with a beer at a ballpark. They are not, however, a healthy everyday choice. So I decided to develop a version that would be healthy, simple and have a nice crunch. This is the perfect make ahead recipe for the week because these chicken fingers will last 3-4 days in the fridge and can be used to make a whole bunch of different meals. I made a double batch, threw them in some tupperware and will be using them to top my salad for lunch tomorrow. I also make great wraps and sandwiches with these and 2 minutes in the microwave will heat them up for dinner. Taking around 30 minutes to make, these are filling, protein packed and super tasty. Once you've got a batch of these in the fridge, you don't have to worry about adding protein to your meals.
I recently discovered almond meal, in a failed attempt to make macarons (don't ask, it was a train wreck). Having bought a big bag, I was thinking through some different uses for it, aside from baking. Turns out, it is a protein rich, gluten free way to bread tasty chicken fingers! Now, I mixed it with whole wheat breadcrumbs and panko to add some texture, but you could coat these entirely with almond meal and be totally satisfied. I created a tangy spice mix to flavor the breading mixture and you can certainly add some additional spices if you like.
Full recipe after the jump!
I also spend the weekend baking a TON of cookies - I'll be posting them sometime this week. Lots of different varieties, some were smashing successes, others went right into the trash. Also, we bought Archer a Christmas sweater!!!! He did not love wearing it, but he looked so adorable.
1lb chicken breasts (or tenders) fat trimmed and cut into thin strips
1 cup almond meal (I like Bob's Red Mill)
1/2 cup whole wheat breadcrumbs
1/2 cup whole wheat panko
1 tsp black pepper
1 tsp paprika
1.5 tsp garlic powder
1 tsp chili powder
1/2 tsp sea salt
2 eggs, lightly beaten
olive oil cooking spray
Step by Step Instructions:
1. Preheat oven to 350
2. Grease a large cookie sheet
3. Slice chicken breast into strips, trimming all fat
4. Mix together almond meal, breadcrumbs, panko and all spices
5. In a small bowl, whisk eggs until combined
6. Dredge each chicken strip in egg mixture and then toss with breadcrumbs until coated
7. Coat all the chicken and arrange on the cookie sheet, leaves at least 1/2" of space between pieces
8. Bake for 15-18 minutes, until crumb mixture starts to brown
9. Remove and serve with dipping sauces