Some time ago, I won “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam from Mile High Mamas. This book is full of recipes made with…you guessed it, Almond Flour. The review of the book as a whole comes later, for now, here’s your recipe:
GFCF Chicken Fingers (with egg free substitute)
1 pound boneless, skinless chicken breasts
1 cup blanched almond flour
1 teaspoon sea salt
2 large eggs (I used a mixture of almond milk + Earth Balance Soy Free butter)
2 tablespoons grapeseed oil
2 tablespoons olive oil
Wash, dry and slice the chicken into desired size.
Combine the almond flour and salt in one bowl. In another, whisk the eggs. Dip the chicken into the egg, into the almond flour mixture and coat thoroughly.
In a large skillet, heat the grapeseed and olive oils with medium/high heat. Place your coated chicken in the pan and for 3 to 6 minutes on each side or until golden brown.
Place the chicken to paper towel-lined plate and serve hot.
Mixture is SO easy to put together. Prep = a piece of cake. Cooking is easy as well. I usually use thongs to turn things like this over in the frying pan, but a fork is best here since the flour flakes off.
The taste is good, but the fingers are oily, even after sopping the leftover oils up on paper towels. The overall taste is bready as well, with thicker pieces of chicken not having the flour on the sides thoroughly ‘cooked’. Next time, I’ll have to mallet (?) the chicken into thinner pieces.
All that said, J *loved* them. He ate more of these than any of the previous chicken tender / chicken nugget recipes I’ve done in the past. So, I’ll be trying this one again, for his sake, it’s a keeper.