Coconut Almond Crusted Chicken Fingers Food

ALMOND COCONUT CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degree F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• In one shallow bowl, whisk an egg until mixture is smooth. In another shallow bowl, mix together the almond flour, coconut, paprika, garlic powder, dried parsley and salt.
• One at a time, dip the chicken strips into the egg mixture and flip until well coated.
• Next, transfer the egg-coated chicken strip to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the chicken strips have been completed.
• Place chicken fingers on the prepared sheet and bake for 25-30 minutes, or until no longer pink inside. Serve warm.

ALMOND COCONUT CRUSTED CHICKEN FINGERS/ NUGGETS

Steps:

• Preheat over to 375. cut chicken into strips or nuggets.
• In a shallow bowl whisk egg until smooth. In another shallow bowl mix all dry ingredients.
• Dip chicken into egg, then into dry mixture until fully coated.
• Line baking sheet with parchment paper, put chicken on paper and bake for 25-30 minutes

COCONUT-ALMOND CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 475°F Spray a baking sheet with olive oil.
• Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
• Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
• Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.

ALMOND CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 400f degrees,.
• Lightly grease a baking sheet.
• In a shallow bowl, whisk milk and egg together.
• Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
• To each bowl, stir in 1/4 teaspoon salt.
• Slice chicken into finger size strips.
• Sprinkle both sides of chicken with salt and pepper.
• Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
• Heat oil in a large frying pan over medium high heat.
• Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
• Chicken will not be cooked through.
• Transfer to baking sheet.
• Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.