Using almond flour is a great way to make Gluten Free Chicken Fingers. Baked in the oven, this recipe is a much healthier alternative to the fast food, deep fried version. Choose your favourite dipping sauce and pair it up with a big green salad.
Here is my healthy take on the Colonels chicken.
I remember the marketing for KFC was always about the Colonels secret recipe with eleven herbs and spices. Well, with my spice cabinet that wont be a problem.
HOW TO MAKE GLUTEN FREE CHICKEN FINGERS
Instead of greasy, deep fried, artery clogging chicken this version is oven baked and breaded in eggs and almond flour.
Like I said, my spice cabinet is pretty stocked which gave me the idea for the eleven herbs and spices schtick.
I picked out my favourites and whisked them into the ground almonds.
In a separate bowl, whisk up the eggs.
This will become your breading station. First dip the chicken tenders into the eggs then roll them around in the almond flour mixture to completely coat them.
After the breading station, transfer the coated tenders to a baking sheet prepared with parchment paper.
Space them evenly so they arent touching.
These tenders crisped up nicely in the oven.
The almond breading created a lovely little crust.
You can pretty easily whip up a dip to go along with them, or just use ketchup or mustard for dipping.
I totally go for a honey mustard type dip. They are pretty easy to make with a little honey or maple syrup stirred into some mustard and a little mayo.
Pair these Gluten Free Chicken Fingers up with a big green salad to keep it light!
Or how about a side of oven baked french fries for a full healthier version of a fast food dinner? You decide.
MORE GLUTEN FREE CHICKEN RECIPES:
Coconut Curry Chicken Vegetable Soup
*Originally posted April 20, 2015. Updated November 21, 2019*
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Almond Breaded Chicken Fingers with 11 Herbs & Spices
- 4 chicken breasts (cut into 1 inch thick strips)
- 2 cups ground almonds
- 1/4 tsp each garlic powder (onion powder, cayenne pepper, chili flakes, smoked paprika, oregano, basil, parsley, cumin, pepper)
- 1/2 tsp sea salt
- 4 eggs
- cooking spray (I used a ghee)
- Preheat your oven to 350 and line two baking sheets with parchment paper, Spray them with your cooking spray and set aside
- In a large bowl whisk the spices into the ground almonds. In another medium bowl whisk together the eggs
- Set up a breading station with the cut chicken, egg wash and almonds. Have your baking sheets ready. One by one dip the chicken into the egg then dredge it through the almonds and place them evenly spaced onto your baking sheet with the larger pieces in the centre of each
- Bake for 40 minutes, flipping halfway through
- Check for any pink inside the middle of your largest piece to make sure they are cooked through
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