What kid doesn’t like chicken fingers? I’ve experimented with a few different techniques, trying to find one that yields a nice “breading” while being easy enough to tackle for a meal mid-week. My kids like this seasoning mix, but if yours is super sensitive to spice, you might want to leave out the coriander and cumin. Or maybe add your favorite spice instead!
Prep Time: 10 minutes
Cook Time: 16-18 minutes
Serves: 4
Ingredients:
- 1 lb chicken tenders (or skinless chicken breast, cut into strips)
- 1 egg, beaten
- ½ cup Almond Meal
- ½ tsp Salt
- ¼ tsp Ground Pepper
- ¾ tsp Paprika
- ¼ tsp Ground Coriander Seed
- ¼ tsp Ground Cumin Seed
- ½ tsp Italian Seasoning
- 1 tsp Parmesan cheese
Some kids/people do not like cumin or coriander spices. You can leave out, put in your favorite seasonings or make them a bit Italian with or without the Parmesan.
Instructions:
1. Preheat oven to 425F. Line a large baking sheet with parchment paper or put on a cooling rack on a backing sheet to circulate the heating.
2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).
Serve with your favorite dipping sauce - if it's my son, it's got to be Ketchup!
Source: Recipe adapted from Thepaleomom
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