Almond Crusted Chicken Fingers

Almond Crusted Chicken Fingers
  • Yield: 4 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 20 Mins.


  • 1 1/2 pound chicken tenders or chicken breasts, cut into 1" strips
  • 2 cups Fisher® Chef’s Naturals Almond Flour
  • 1/2 cup all-purpose flour (corn starch may be substituted for gluten-free)
  • 2 teaspoons seasoned salt
  • 2 eggs, large
  • oil for frying


  1. Set out three bowls. Fill one bowl with all-purpose flour or corn starch, all-purpose seasoning and blend together. In a second bowl, whisk 2 eggs with 2 tablespoons water. In the third bowl, place 2 cups of Fisher® Chef’s Naturals Almond Flour.
  2. Place the tenders into the all-purpose flour mixture; then into the egg mixture, then coat with the almond flour, making sure to evenly and thoroughly coat each piece.
  3. For Frying:
    Heat frying oil to 375℉. Place the tenders directly into the preheated oil. Fry tenders for 3 1/2 - 4 minutes until crisp and golden and the internal temperature reaches 165℉ on food thermometer. Serve with your favorite dipping sauce.
    For Baking:
    Preheat oven to 400℉. Coat chicken evenly with cooking oil. Allow to rest while the oven preheats. Place tenders on a baking rack over a baking sheet, then place in the oven. Bake for 10 minutes, then flip tenders and bake an additiohnal 10 minutes or until the internal temperature reaches165℉ on food thermometer.

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