Thursday, April 21, 2011

Never Fail Almond Flour Chicken Fingers

I heart this meal. 

In fact, EVERYONE in my family gobbles this tasty and nutritious copycat. 


My kids refuse McDonald’s chicken nuggets (not that we really go there there.  The Looser-Cruiser has only ventured into said parking lot four times in six years) and the kids rarely finish Chick-Fil-A chicken tenders . . .

Of course, that makes me smile.  No, that makes me grin like a larger than life rainbow. 

I try to make leftover almond flour chicken fingers . . . but each time . . . only tiny crumbs remain.  (Until the Engineer licks gobbles them up.)

Almond Flour Chicken Fingers

(thanks to Nourished Kitchen Simple Dinners)


  • 1/2 cup almond flour (I grind my sprouted almonds in the Vita Mix.)
  • 1 1/2 tsps Celtic Sea Salt
  • 2 tbsps dried parsley
  • 1/4 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 3 boneless, skinless chicken breasts cut into bite-sized pieces (scissors work GREAT to accomplish this slimy task!)


  • 2 whole eggs, beaten (I often omit these . . . at least before we started the GAPS diet).
  • 1/2 to 1 cup palm kernel oil, for frying


  • After enjoying the variety of contrasting colors in your mixing bowl, pretend you are a toddler and mess mix the following ingredients:  almond flour, sea salt, parsley, mustard powder, garlic powder, and paprika. 


I have found that dipping the chicken pieces in the eggs can be an optional step.  Before we started the GAPS diet, I kept my happy eggs in the fridge . . . due to the Engineer attempting to avoid them.  Why did he keep them at bay?  It was largely because some blood work informed him that he was “sensitive” to eggs.  I am curious to see *IF* he actually is “allergic” to them post GAPS introductory diet.

  • So . . . . long story made short.  You *can* now dip your chicken in the egg.  I almost wanted to say, you may now have the chicken kiss the egg.  Get it?
  • Then, dredge (what a great word) the chicken in the almond and spice mixture to provide a nice rough coat that won’t do anything to keep that chicken from frying.  Poor chicken. 


If you struggle with the smell of Palm Oil (such as me) either suck it up OR use butter, and lots of it!  (Of course coconut oil works equally well, but I really enjoy the taste that both palm oil and butter bring out.)


  • Heat the palm oil in a cast iron frying pan until it is melted and sizzles.  (You might want to move any important papers or um . . . a computer {if it happens to be nearby} so as not to have oil spots parachute down. (Not that I would know anything about this.)


  • Fry seasoned chicken in the oil (or butter) until it becomes a nice golden brown.  We actually like them somewhat crispy! 


Serve with dipping sauce . . . like raw honey or a yogurt-herb dip or the amazing honey-mustard dipping sauce that Jenny gave me . . .

Stinky-wizzle-spoons, I can’t give it to you.  You’d have to sign up for her meal plans


Actually, I just don’t have time to give you the recipe. 

School is about to begin. 

(By the way, just in case you didn’t notice . . . this post is littered with affiliate links.  You don’t have to click on them . . . but most of the time I include them because I can . . . and because I genuinely use what I have linked to.)  

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