Buttermilk Almond Crusted Chicken Fingers
User Reviews
0
0 reviews
Unrated
-
Cook Time
25 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
American
Buttermilk Almond Crusted Chicken Fingers
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 1 pound boneless, skinless chicken tenders
- 2 1/2 cups buttermilk
- 1 cup almond meal
- 3/4 cup panko breadcrumbs whole wheat
- 1/4 cup whole wheat pastry flour or all purpose
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Add chicken to a baking dish and pour buttermilk over top to coat. Let soak for 4-6 hours refrigerated, or overnight.
- Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
- In a large bowl, combine almond meal, panko, flour, salt, pepper and paprika. Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 12 minutes, remove from over, gently flip and mist with spray, then bake for 12 minutes more.
- [The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!]
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
