SCD Recipe: Crispy Chicken Fingers

Chicken fingers are one of my most requested recipes. Whenever I make them I post a picture on Instagram or Facebook and everyone wants to know how they were made. I’m excited to finally share this recipe!

These chicken fingers are SCD (so of course gluten-free and grain-free) and they work for Paleo and Keto too!

For this recipe I oven-baked them, but you could also pan-fry (I’ll include instructions in the notes) or make them in an air fryer. I’ve done it both ways and they are great! I decided on the oven-baked method for this because I find it the easiest to prepare – and clean up. It’s also the best way if you’re more sensitive to oily foods. The air-fryer is great too. For that you can do everything the same, except follow the cooking instructions for your air fryer instead of putting them in the oven.

What’s great about this recipe is that it’s versatile. You can change it to fit your own tastes by changing the spices. You can also keep it mild by just using salt & pepper. I’ve included my version, but you can definitely make it your own!

Check out my video demo for the Crispy Chicken Tenders!

SCD Crispy Chicken Fingers

Course Main Course
Cuisine Keto, Paleo, SCD
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 lbs chicken breast tenders (or you can slice whole boneless, skinless chicken breast)
  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 2 large eggs

Instructions

  1. Preheat oven to 425°

  2. Combine spices in a small dish until they are mixed

  3. Add almond flour, coconut flour, and spices to medium mixing bowl

  4. Stir until well combined

  5. Add eggs to a small mixing bowl and whisk

  6. Season chicken tenders with a little salt and pepper

  7. Add chicken tenders to whisked eggs and move them around with your hands until they are all coated with the eggs

  8. Line a baking sheet with parchment paper

  9. Place wire rack the size of your pan on top of the parchment paper (this allows for a crispier crust on the chicken – if you don’t have a rack you can place the chicken directly on the parchment paper

  10. Coat each tender one by one in the flour mixture until it is evenly, but lightly coated

  11. Place each tender on the rack 

  12. Bake for 20 – 25 minutes until coating is golden brown (chicken should reach an internal temp of 165°

Recipe Notes

If you want to pan fry: Add oil to bottom of frying pan to just cover – about a ¼” deep. I like to use avocado oil. Heat to medium heat. Add coated tenders to hot pan and cook 5 – 6 minutes on each side.

 

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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