Almond and Seed Crusted Chicken Fingers

The almond flour and seeds in the coating provide a great nutty flavor that both adults and kids love. This was one of the first recipes my girls learned to help me make. I have learned from personal experience, and the many families I work with, that kids are much more likely to eat a meal they are involved in making. I know it can get messy but don't be afraid to bring them in the kitchen with you. Photo by Tanner Boyles.

Serves 8

Ingredients

4 large skinless, boneless chicken breasts*

1-½ cups almond flour

¼ cup tapioca starch, arrowroot powder or rice flour

½ cup finely shredded unsweetened coconut

2 tablespoons sesame seeds

1 tablespoon hemp seeds

1 teaspoon garlic powder

1 teaspoon dried mustard

½ teaspoon sweet paprika

½ teaspoon sea salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

3 whole eggs, beaten

Olive oil or avocado oil spray

*Brining the chicken is optional but it creates a much juicier and tastier chicken.

Instructions

Preheat oven to 400°. Line a baking sheet with a wire cooling rack.

To brine the chicken: Two to four hours before cooking, soak the chicken breasts in a solution of salty water made of 1 teaspoon of salt for every cup of water. Remove chicken from brine and pat dry. Cut each chicken breast into 4-6 relatively even strips.

In a shallow bowl, add almond flour, tapioca starch, unsweetened coconut, sesame seeds, hemp seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne. Stir until evenly combined. Beat the eggs in a separate shallow bowl.

Dip each chicken strip in the egg mixture then gently roll in almond mixture until evenly coated on all sides. Place on lined baking sheet and repeat until all chicken is prepped. Spray lightly with olive oil, place in the oven and bake until the crust gets golden brown and the chicken is cooked through (165° on an internal thermometer), approximately 20-25 minutes, depending on the size of the chicken fingers. Turn over chicken after 10 to 15 minutes of cooking time.

Allow chicken to cool for a few minutes on the baking sheet and then serve with honey mustard or low-sugar barbecue sauce.