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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.