Almond Crusted Chicken Fingers
These baked chicken fingers are breaded in a almond flour and parmesan cheese breading and taste delicious. They are gluten free, low carb and keto friendly.
Servings: 4 people
Ingredients
- 1 pound chicken tenders
- 2 eggs
- 2 tablespoons cream
- 1 cup almond flour
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon seasoned salt
- dash cayenne pepper
- dash paprika
- Pinch black pepper
- Olive oil for spritzing on chicken before baking - optional
Instructions
- Preheat oven to 400 F.
- Mix together eggs and cream together in a bowl.
- In another bowl, combine almond flour, parmesan cheese, salt, cayenne pepper, paprika and black pepper and mix together.
- Dip Chicken finger in the egg and cream mixture then into the almond flour mixture. You can keep these a single breading coat or you can double coat these by re-dipping into the egg and then back into the almond flour mixture. You may have to double the breading mixture, depending how thick you make it. I have tried these double coated and single coated and I like it both ways, it's just preference on how thick you want your breading.
- Place chicken tenders on a greased or lined cookie sheet and spritz the tops with olive oil, this just helps them crisp a little more but is optional.
- Bake for 35 minutes or until chicken's internal temperature is 165 F.
- Remove from oven, let them sit for a minute for the almond flour to firm up a little then enjoy!