Almond Crusted Chicken Fingers
A delicious and easy kid friendly meal that’s a healthier gluten free version of the typical fried chicken fingers.
These can also be made ahead, chilled and used for school lunches, or try it out for breakfast instead of bacon!
Servings 6 servings
Prep Time 30 minutes
Bob's Red Mill Almond Flour
Lunds & Byerlys organic large egg
California Olive Ranch Olive Oil
oz ( 3 breasts)
organic boneless skinless chicken breast
cut into 1" strips
Lunds & Byerlys Farrout Broccoli Kale Deli Salad
Place almond flour in an 8 x 8 cake pan. Set aside.
In medium bowl combine egg and water and whisk to combine.
Preheat half of the olive oil over medium heat in large nonstick skillet.
Take half of the chicken strips and one at a time dunk them in the egg batter, then in the almond flour mixture. Place each strip in the preheated skillet. Repeat until pan is full. Sauté until golden on each side, about 3-4 minutes, then using tongs repeat on other side. Remove from pan and let cool on paper towel. Wipe sauté pan out with paper towel removing any particles of food. Repeat process with remaining chicken strips.
Divide chicken strips into 4 servings. Portion ½ cup of Farrout Broccoli Kale Salad onto each plate. Serve immediately.