Chicken Fingers 3 Ways

Chicken Fingers 3 Ways


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


10 minutes


30 minutes



4-6 Servings



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:


  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.