These almond crusted chicken fingers are a delicious low carb, keto friendly, gluten free chicken finger that is full of healthy fats. These will leave you feeling like you got your fried chicken finger fix but without the grease and carbs.
Add your favorite sauce and these make the perfect lunch or dinner. I love ranch, buffalo, korean bbq, traditional BBQ sauce, sweet and sour and chick-fil-a style sauce. Honestly, I am a big sauce fan so I am up for any sauce! I do try to keep it low carb or if using a sugary one I portion my sauce so I don’t go overboard.
I love chicken fingers! I crave them all the time; so when I am watching my carbohydrates to manage my PCOS I really miss them. These almond crusted chicken fingers help me fill the void and I thoroughly enjoy every bite of them!
You can do a single coating of batter on these or do a double layer. I have made them both ways and they are both delicious to me so it’s really up to your personal preference. The batter recipe is portioned to do a single dip but can easily be doubled if needed.
What you need to make almond crusted chicken fingers:
Serves 4
- 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!
Here are a few other recipes you may love:
Southwest Chicken Meatball Sliders
Sesame Chicken Lettuce Cups
Teriyaki Chicken and Vegetable Bowls
Grilled Chicken Cobb Salad
Almond Crusted Chicken Fingers
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!