Chicken Fingers 3 Ways

Chicken Fingers 3 Ways

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


  • Freezer Friendly



  • 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:


  1. Preheat the oven to 375.⁣
  2. Set up your dredging bowls:
  3. Prepare your Egg or aquafaba* (chickpea liquid) - whipped with a fork ⁣
  4. 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. ⁣
  5. Dip chicken tenders into liquid (eggs or aquafaba) and then coat in flour mixture. ⁣
  6. 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.
  7. Transfer to a parchment lined baking sheet and place in the oven for 20 minutes.
  8. 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.