Healthified Chicken Fingers

First off, I forgot to take my camera out yesterday so I apologize for a lack of pictures :( .  I might have some for you later though if other people have some (and if said other people didn’t lose their cameras).

I do have a picture of my awesome nails though:

My fingers look freakishly long. Probably because they are.

Moving on….When I was younger, one of my all time favorite foods was chicken fingers (younger= up until last year, obviously).

While I still have a special place in my heart for the deep fried nuggets of deliciousness, I can’t afford to eat them like I used to.  Enter my new healthified version:

Healthified Chicken Fingers, serves 2

8 skinless, boneless chicken tenders (or you could buy chicken breasts and cut them into strips)

1 cup almond meal

1/4 cup egg substitute (or use 1 egg)

1/4 cup panko bread crumbs

Dash of salt and pepper

First, lightly salt and pepper the chicken.  I used garlic salt for a little extra flavor.   While the chicken is sitting for a few minutes, prepare the coating.  For the coating, I used a combination of Just Almond Meal from Trader Joe’s and Panko breadcrumbs.

Sorry for the blurry pic.  This was the first time I had seen the almond meal, and all it is is finely ground almonds.  You can substitute it for flour in baking recipes or use for breading so I thought I would give it a try.  If you don’t have almond meal, you could grind your own almonds, use another kind of nut like walnuts or just use all breadcrumbs.

Once you have combined the almond meal and breadcrumbs, dip each piece of chicken in the egg mixture and then coat the chicken with the almond meal/breadcrumb mixture.  I dipped each piece in twice (just to the almond meal, not into the egg twice), so that it was thoroughly covered.

Repeat until all pieces of chicken are covered and then bake at 375 for 20-25 minutes (I had to cut one piece to make sure the chicken was cooked all the way through)

Yes, I did eat one straight off the pan…don’t judge.  They really are that good though.

I made a honey mustard dipping sauce which goes really well with the chicken fingers.

To make simply mix equal parts mayo (I used Vegenaise) and dijon mustard and then add honey to taste.  For this mixture, I think I added about 2 T each of mayo and mustard and about 1 T of honey.

These taste great warm or cold!  I added the leftovers to a salad for lunch and used the honey mustard as a dressing.  Delicious!  If you like chicken fingers as much as I do, give them a try!

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