With three variations on this comfort food classic, there’s something for everyone to enjoy.

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!

• Chris: 1 large egg + gluten free panko (Thrive has a good garbanzo version) ⁣

• Kelly: 1 large egg + chia/flax meal (straight from from Body Love) ⁣

• Bash: aquafaba (egg free) + almond flour ⁣

• 1 tsp of salt

• 1 tsp of smoked paprika

• ½ tsp of garlic powder

• Avocado Oil

• 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:

• Mango Jalapeño BBQ Sauce

• Hawaiian Style BBQ Sauce

• Golden BBQ Sauce, Organic & Unsweetened

• Classic BBQ Sauce, Organic & Unsweetened

Directions

1. Preheat the oven to 375.⁣

2. 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. ⁣

3. Dip chicken tenders in bowl 1 and then coat in flour mixture. ⁣

4. 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.

5. Transfer to a parchment lined baking sheet and place in the oven for 20 min.

6. 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.