Per Serving: $1.13 (4) $0.75 (6)
Who doesn’t love chicken fingers? They might just be the perfect food.
I mean, chicken nuggets were good, but nothing compared to crispy chicken fingers – I liked them dipped in ketchup or atop a caesar salad growing up. Yep, weirdo right here. Have you ever met a child or fully grown human who did not like chicken fingers or nuggets? Well, if you did (crazy!), please share this recipe with them for purposes of conversion.
It’s time to get away from the frozen chicken nuggets and tenders. Move AWAY from the happy meals. Please don’t buy the processed strips from the grocery store either. I’ve done it. We’ve all done it. Now let’s move on. At the very least, grab yourself some pre-cut tenders and make this recipe instead.
I was just recently talking about the chicken fingers my mom used to make – dipped in homemade remoulade sauce! Even as kids we loved ’em. But, remoulade is kind of a huge undertaking, and I was in the mood for something simple and flavorful that would work in salads, wraps, and on their own. Cause, you know, we, like everyone else in the world, need easy convenience foods. We just try to make them ahead of time and freeze them ourselves.
I made these with dark meat because that’s what was on sale by me. And dark meat is delicious anyway. Coated with almond meal and spices, you’re gonna love ’em! If these are for adults, might I suggest a little extra chili powder/cayenne as well? And keep a stash of horseradish honey mustard on hand for these babies. You’ll be glad.
- 1 pound chicken breasts or thighs (I’ve used both!)
- 1 egg
- ⅔ cup almond meal
- ½ teaspoon each: paprika, cayenne, turmeric, garlic powder, salt, pepper
- In a shallow bowl, mix together the almond meal and spices. In another bowl, whisk the egg.
- Prep the chicken by removing any bones or excess fat, and slicing it into strips (or nuggets).
- Dip each strip (or a few at a time) in the egg mixture and then dredge in the almond meal mixture. Feel free to smash extra almond meal on there – it tastes good!
- Place on a parchment-lined baking sheet (or use a rack for optimal crispiness), and bake on 375ºF for 16-18 minutes.
- Note: I’ve made nut-crusted strips with crushed almonds and pistachios as well, so if you don’t have almond meal, just coat the chicken with crushed nuts!