As is obvious on my blog, I firmly believe in eating healthy. But I also know that some comfort food is just necessary sometimes. Not eating gluten (or grains or sugar – ha!) has taken away most conventional comfort foods, but I have figured out how to make a healthy version of a classic comfort food: chicken fingers!
I’ve made these twice now, but the method I used this time worked really well, so I had to share. Also, this fits my Healthy May eating plan. We served ours with steamed green beans and Cauliflower Mash. Please excuse the ugly picture!
Almond-Breaded Chicken Tenders
- 2 chicken breasts, cut into 1-inch strips
- 2 eggs, beaten
- 1 – 1 1/2 cups almond meal (almond flour)
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- pinch cayenne pepper
- coconut oil, for frying
Dry the chicken strips between paper towels. The less moisture on the outside of the chicken, the better the breading will stick. Place the eggs in one shallow dish, and in another shallow bowl, mix the almond flour with all of the herbs and spices (you can use any dried herbs you’d like!)
Warm a large skillet over medium to medium-high heat. Add about 1 Tbsp coconut oil. Place a few of the chicken strips in the egg, then into the flour mixture so that each strip is evenly coated. Once the oil is hot, gently place the breaded chicken strips in the pan. Do not overcrowd the pan! This will take a few batches of frying.
Once light brown on the first side, flip the chicken strips over and continue frying until cooked through. (You may need to add a little more coconut oil).
In between batches, wipe out the pan if needed.
Continue the process until all of the chicken is cooked, then enjoy!