A Little About The Recipe: Chicken Fingers with an Almond Flour Coating
Chicken Fingers are excellent for a weeknight dinner. Chicken, in most countries, is usually on a level with pork when it comes to the monthly food bill and tastes almost as good. I know some people will disagree with me on that statement. How can you say that? You say. Chicken has such versatility in the kitchen! Its juiciness in recipes is almost unrivalled by any other meat! I do agree, chicken is wonderful, but I have just one word for the disagree-ers …bacon… Debate won, enough said, let’s move on.
This recipe is a recreation of the classic chicken fingers or chicken tenders or chicken goujons, name dependent on your country of origin, I believe. But, here it is without the use of that gut-rotting cramp-inducing wheat flour we were forced to use in times gone by. This recipe uses the substantially healthier and lower carb alternative of almond flour as a coating instead. I’m not going to lie and tell you is tastes exactly like the real thing; nothing tastes like the real thing but the real thing. This recipe gives a slight almondy taste but is perfectly delicious in its own way for those of us who wish to avoid gluten and carbs. The other choice is a coconut coating (recipe pending) which is slightly… coconutty, or a combination (recipe also pending) which gives a slightly coconutty and almondy flavour. Try everything, on different days of course, and choose the one you like the best.
We discovered very soon after the invention of this recipe that it can be somewhat tricky to get right; novices in the kitchen be warned. When my husband, Carl, tried to recreate the recipe according to my rather unspecific instructions, he tried to do each chicken strip separately. He quickly discovered that the almond flour got too wet and became a big sticky mess about half-way through. It then subsequently refused to stick to any more chicken strips. We were left with the choice of making up a new batch of the coating or frying half our chicken strips naked. To make this recipe work, dunk the chicken strips into the egg bath altogether. Then, drop the chicken as a lump onto half the almond flour. Spread the pieces out a bit, and then sprinkle the remaining almond flour on top. At the end of this, you will have evenly coated chicken strips ready for baking.
I Recommend This For: Chicken Fingers with an Almond Flour Coating
There is the tiniest smidgen of non-paleo Dijon mustard in the homemade mayonnaise, which places this recipe, as I have written it, in my paleo-ish category. These chicken fingers can still be enjoyed by strict paleo; either find a paleo Dijon mustard (something I have not yet managed to do) or ditch the mayonnaise. There is no reason you cannot fry an egg for dunking purposes instead – it would be just as delicious. On the side, I think the chicken fingers would go nicely with a light tasting salad like Avocado and Red Bell Pepper Salad. Unfortunately, the use of almond flour leaves out whole30, but you might like to try Garlic Lemon Chicken Goujons which are completely flour free and adhere firmly to whole30 rules.
These chicken fingers come in at 5.5g net and 9.9g total carbs for keto and Atkins’ dieters. This puts the recipe out of reach for Atkins’ Induction. Try Simple Roast Chicken instead. At zero carbs, you can eat all the delicious chicken you like and still keep on your weight-loss track. For keto-ians, there is a bit more fat than protein, but this is chicken, and the protein is still high, coming in at 72g a portion. Keep this in mind for your choices for the rest of the day. As a side, I would recommend Garlic Butter Mushrooms. Altogether this meal choice would give you 77g protein and 9.4 net carbs, then, perhaps, have an Easy Egg Salad or the Keto Prawn Cocktail with Marie Rose Sauce elsewhere in the day. Atkins’ Maintenance could make use of the Keto Goats’ and Cheddar Cheese Omelette. While the omelette has more fat than protein, it isn’t much. The whole meal will leave you about even between both fat and protein, and with Seabream Stuffed with Tomatoes and Shallots for lunch, the protein will streak ahead.
And Here It Is: Chicken Fingers with an Almond Flour Coating
Chicken Fingers with an Almond Flour Coating and Mayonnaise
For the Chicken Fingers
- 400 g chicken breast (14oz)
- 55 g almond flour (1/2 cup)
- 3 tbsp coconut cream
- 1/2 medium egg (you get to use the other half of the egg for the mayonnaise)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp lard
For the Mayonnaise (omit for paleo and whole30)
- 125 ml extra light olive oil (1/2 cup)
- 1/2 medium egg
- 1/2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
For the Chicken Fingers
- Cut the chicken breast into 2 inch long strips.
- Whisk the whole egg. Put half of the mixed egg aside, this will be used to make the mayonnaise. With the remaining half, place it in a shallow bowl and mix with the coconut cream.
- In a bowl, mix the almond flour, paprika, garlic powder, black pepper and salt together. Pour half the flour mix onto a plate.
- Altogether, place the chicken strips into the egg mix. Make sure all sides are covered.
- Take the chicken clump and place it onto the plate containing half the almond flour mix. Spread the chicken fingers out so the bottom sides are evenly coated in the flour.
- Using your fingers or a sieve, sprinkle the remaining half of the almond flour mix over the top of the chicken fingers till they are all covered.
- Melt the lard in a large frying pan on medium high.
- Place the chicken strips into the pan and separate them up into a single layer.
- Fry the chicken fingers for 3 mins on one side then turn over and fry 3 mins on the other side. When the chicken is cooked and the juices run clear, remove from the pan.
Making the Mayonnaise
- Place the half an egg set aside from earlier into a bowl and add the olive oil. Blend in one go with a hand-held blender until the mixture is creamy.
- Add the lemon juice, Dijon mustard and salt into the mixture and briefly blend again.
- Serve the mayonnaise to the side of the chicken fingers or in a separate bowl.