Today we're making Chicken Fingers! These crispy, almond flour covered chicken strips have been a staple of mine for years. I originally made these as back when I followed a low carb diet, but even after transitioning into flexible dieting I still found myself making them because the almond flour really gives these strips a great rich flavor. I hope you enjoy this one, be sure to let me know if you give these a try for your next meal prep!
INGREDIENT AMOUNTS: (MAKES 3 SERVINGS)
• Boneless Skinless Chicken Breast (1lb/454g)
• Almond Flour/Meal (1 Cup)
• Egg (1 Large)
• Salt (1 tsp)
• Pepper (1 tsp)
• Garlic Powder (1/2 tsp)
• Onion Powder (1/2 tsp)
• Paprika (1/2 tsp)
INSTRUCTIONS:
Slice your chicken breast into roughly 1cm thick strips and set them aside. One one plate, combine the almond flour and spices. On another plate, whisk and pour out your egg. Coat the chicken strips in the egg mixture, followed by a coating of the almond flour and spice mixture. Repeat until all strips are coated. Spray a baking sheet with nonstick spray and let these rest for 10-15 before putting them into the oven. Preheat your oven to 425 degrees fahrenheit and bake the strips for a total of 20 minutes, flipping half way through to ensure even browning. Serve and enjoy!