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Recipes /
Chicken Fingers 3 Ways

April 14, 2020

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

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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Prep Time
10 minutes
Total Time
30 minutes
Servings
4-6
Freezer Friendly
Yes

Ingredients

Kelly: 1 large egg + chia/flax meal (straight from Body Love) ⁣
Bash's Egg Free: aquafaba (leftover chickpea liquid) + 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:

Directions

Preheat the oven to 375.⁣
Set up your dredging bowls:
Prepare your Egg or aquafaba* (chickpea liquid) - whipped with a fork ⁣
Create the coating with 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 into liquid (eggs or aquafaba) and then coat in flour mixture. ⁣
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 minute each.
Transfer to a parchment lined baking sheet and place in the oven for 20 minutes.
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.