Healthy Chicken Fingers

by Arielle J on July 17, 2012

My specialty is “healthifying” my favorite foods.

Chicken fingers don’t happen to be one of my favorite foods,
but it is one my boyfriends’s faves.

Instead of coating them with white flour, panko crust or corn flakes,
I “healthified” it up and used almond flour!

Trader Joes sells it for $3.99. You can also find it at any healthfood store (its usually in the flour aisle).

High in protein and gluten-free and a great alternative to bread crumbs or panko.

ARIELLE’s HEALTHIFIED CHICKEN FINGERS
INGREDIENTS:
– 2 organic, free-range skin-less chicken cutlets
– 2 farm-fresh/free-range eggs
– 2 cups almond meal
– coconut oil
– sea salt
– pepper

DIRECTIONS:
1. Rinse off chicken
2. Cut chicken into strips

3. Prepare one bowl with almond flour, sea salt and pepper and another bowl with whisked eggs (egg whites AND yolks).
4. Dip chicken strip into egg mixture.
5. Then, dip chicken strip into almond mixture. Coat all sides of each strip.
6. On stove: Put olive oil/coconut oil/peanut oil in pan and heat to medium heat. “fry” each side until crispy (about 7 min per side).
7. In Oven: Place onto parchment paper (over baking sheet) and broil on high heat. Flip chicken strip and cook until each side browns and crisps up!
Voila…enjoy!

PESCATARIAN/VEGAN OPTIONS:
Don’t eat chicken?
*But you do eat fish? Swap the chicken for shrimp and make a “breaded shrimp” or even a “Shrimp Parmigiana”! DELISH!

Don’t eat chicken or eggs?
*Make Tempeh Parmigiana! Swap the chicken for tempeh and instead of using egg, dip the tempeh in a tiny bit of coconut oil, olive oil or peanut oil so the almond meal/flour sticks. Make the rest of the recipe as is.