Almond Chicken Fingers

Slice chicken breast into thin pieces.  You may coat your chicken with egg then dip it into the Almond "Breaded" Crumbs that we made earlier.  I personally don't use the egg and just jump right into coating the chicken with the almond mixture.

Preheat your over to 375°F.  Bake chicken for 8 minutes, then flip the chicken tenders and continue to bake for another 8 minutes.  

2-4 servings

Almond "Bread" Crumbs

It's good to have this on hand.  Store it tightly in your fridge or pantry.  You may never know when you'll want something with that "fried" texture. 

  • 1 cup roasted almonds*
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/4 tsp crushed pepper flakes (optional)***
  • 1 tbsp flax seed (optional)

In a food processor**, combine all ingredients until almond mixture is the consistency of flour.  Be careful not to over process your almonds as it may turn into mush.

*You may substitute roasted almonds with pre-made almond flour that you can find at your grocery store.
**I use the Vitamix Dry Blade Container as my "food processor".
***I actually put 1 tsp of crushed pepper flakes, it has a good spicy kick.