
With three variations on this comfort food classic, there’s something for everyone to enjoy.
PREP TIME
10 minutes
TOTAL TIME
30 minutes
SERVINGS
4-6 Servings
Ingredients
I made three different types of chicken fingers for Chris, Bash, and myself. I considered everyone’s flavor profile, including Bash’s egg allergy. This is a fun dish to make with the whole family!
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Chris: 1 large egg + gluten free panko (Thrive has a good garbanzo version)
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Kelly: 1 large egg + chia/flax meal (straight from from Body Love)
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Bash: aquafaba (egg free) + almond flour
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1 tsp of salt
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1 tsp of smoked paprika
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½ tsp of garlic powder
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6-8 ounces uncooked chicken tenders, pounded to ½-inch thick or less (If you’ve got a big crew, feel free to add more chicken as needed!)
BBQ Dipping Sauces:
Directions
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Preheat the oven to 375.
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Set up your dredging bowls:
- Egg or aquafaba* (this is just garbanzo beans juice) - whipped with a fork
- Flour, Panko or Fiber Blend mixed with 1 tsp of salt, 1 tsp of smoked paprika and 1/2 tsp garlic powder. -
Dip chicken tenders in bowl 1 and then coat in flour mixture.
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Put a large frying pan on medium high heat, I use my caraway pan for this, with 3 tbsp of avocado oil and brown both sides of the chicken tender for a min each.
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Transfer to a parchment lined baking sheet and place in the oven for 20 min.
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Enjoy with one of my favorite dipping sauces from Primal Kitchen.
TIP: To get aquafaba, drain a can of garbanzo beans or reserve the soaking or cooking liquid. Then use the beans for this hummus trio. Bon Appetit’s history lesson on aquafaba is worth a read, as is this quick guide to using aquafaba like a pro, especially if you’re egg-free.
Interested in learning more about healthy products I love? Visit Thrive Market to shop all of my favorites.