Easy Gluten & Grain-Free Crispy Chicken Fingers

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Chicken fingers are an American staple, and a childhood favorite of mine and almost everyone else. Sometimes you just need a breaded, fried piece of chicken to hit the spot, and this recipe does just that!

Traditionally chicken fingers are often first coated in the dredging process with corn starch or double zero (finely ground)flour. This allows the remaining dredges to actually stick to the chicken. If you skip this step, the breading will have a tendency to fall off. I have found that the finely ground consistency of coconut flour does the trick! The next step is either eggs with milk or water. I have opted to simply use egg and water for simplicity. Finally, chicken fingers are usually coated in a coarser flour mixture with spices; and then either pan fried, baked, or deep fried. My replacement here is almond flour, as it lends itself to a coarser texture and sticks to the wet coating well. Pro tip, pan frying will give a more traditional ‘restaurant’ flavor, but you can also bake these for convenience. Just place them on a wire rack with a sheet tray underneath and bake at 375°F for 8 minutes and then turn, and bake for another 8-10 minutes. Temp to ensure it has reached 165°F. I know you and your family will enjoy this American classic as much as me and mine!

And what would chicken fingers be without some dipping sauce? Check out my SCD BBQ sauce and Homemade Creamy SCD Ranch Dressing recipes to make the perfect accompaniment!

                                                                                    

Easy Gluten & Grain-Free Crispy Chicken Fingers

Serves 4
Prep: 10 min
Cooking: 15 min
Total: 25 min
Beginner

Ingredients:

1 ½ lbs. Chicken breast, sliced into strips (see below) 

½ cup coconut flour

1 egg

¼ cup water

1 ¼ cup of almond flour 

½ tsp. paprika

1 tsp. parsley flakes

½ tsp. salt 

¼ tsp. black pepper 

4 Tbsp. olive oil (2 Tbsp. per batch)

  Method Of Prep: 

  1. Gather and prep ingredients.
  2. Start by laying the chicken breast down on a cutting board. Cut the chicken breast vertically to create strips. You should get 4-5 per breast, set aside.
  3. Now set up your dredging ingredients. Get 3 small containers for dredging.
  4. Put your coconut flour in one, your eggs and milk in the second one (be sure to whisk), and add almond flour and seasoning to the third.
  5. Heat a large pan on medium low heat.
  6. Add 2 tablespoons of olive oil and allow to heat while dredging chicken.
  7. Working with 3-4 tenders at a time start by coating in coconut flour, then egg mix, followed by the almond flour mixture.
  8. Once coated, add to the oiled pan and cook for about 4 minutes per side, or until internal temperature has reached 165°F. Be gentle when flipping to ensure the crust states on the tenders. I use a spatula rather than tongs to keep the integrity of the coating intact.
  9. Once the first batch has cooked, carefully wipe out the pan to remove any burnt bits of flour.
  10. Now add the remaining 2 tablespoons of olive oil and cook the rest of the tenders.
  11. Serve immediately and enjoy!

                      

Nutrition Facts: 
Calories- 518
Carbs- 13.5 g
Fat- 24 g
Protein- 48.1 g

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