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!
SCD Crispy Chicken Fingers
- 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
Preheat oven to 425°
Combine spices in a small dish until they are mixed
Add almond flour, coconut flour, and spices to medium mixing bowl
Stir until well combined
Add eggs to a small mixing bowl and whisk
Season chicken tenders with a little salt and pepper
Add chicken tenders to whisked eggs and move them around with your hands until they are all coated with the eggs
Line a baking sheet with parchment paper
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
Coat each tender one by one in the flour mixture until it is evenly, but lightly coated
Place each tender on the rack
Bake for 20 – 25 minutes until coating is golden brown (chicken should reach an internal temp of 165°
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.
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