Chicken fingers remind me of my childhood. I remember eating them when I was a kid. However those were “chicken” fingers, i.e. highly processed ground up chicken reshaped into the familiar “finger” form.
Today, I’ve created a grown up version, one that use real chicken, and not “chicken,” and is coated with a delightful mixture of almond meal and shredded coconut. The savory, nutty almond meal is a great compliment to the sweet coconut. And these tenders and baked in the oven, not fried, so they are much healthier than their fast food counter part!
Almond Coconut Crusted Chicken Tenders
- 1 lb chicken tenders
- 1 cup flour
- 1 1/2 cups almond meal (I bought this at Trader Joes, but you can just grind up some almonds until they resemble coarse bread crumbs. Don’t go too far, or you will end up with almond butter!)
- 1/2 cup shredded sweetened coconut
- 1 egg
- 2 tbsp water
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Line a baking sheet with foil and top with a wire cooling rack. Spray the cooling rack with cooking spray.
- Create a dredging station by setting out three bowls. In the first, put the flour. Season with salt and pepper and stir to combine. In the second bowl, crack one egg. Mix with water until combined. In the third bowl, mix the almond meal and coconut.
- Dredge the chicken tenders: Begin by coating them one at a time in the flour, then dip into the egg mixture. Finally, coat the chicken in the almond/ coconut mixture. Once coated, place the chicken on the wire cooling rack.
- Spray the tops of the chicken with a light coating of cooking spray.
- Bake the chicken for 30-35 minutes until it is cooked through and coating is crispy.
Spicy Honey Mustard Dipping Sauce
- 1/4 cup spicy mustard
- 2 tbsp honey
- Mix ingredients in a small bowl until combined.
- Serve with chicken.