Almond-Crusted Chicken Fingers (Gluten-Free)

When you're a food blogger you always take a food photo - but, dang - if I'd known how good these chicken fingers would be, I would have taken better photos for you guys! But rather than whip up some more, this photo will have to do - so you can experience the joy these will bring to your family, ASAP. 

It hits all the major points of a recipe in my book: easy, tasty, family-friendly, and healthy! Sadly, though - no good if you have a nut allergy in the house:( Inspired by a recipe from my Hammer & Chisel program which you can read more about in yesterday's post! When a recipe is kid-approved and clean eating approved, then you know it will become a regular in the rotation! 

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Almond Crusted Chicken Fingers

1 1/2 pounds chicken tenderloins
1/2 cup almond meal
1 teaspooon salt
1/4 teaspoon pepper
1 heaping teaspoon paprika
1 heaping teaspoon garlic powder
1 large egg

Preheat oven to 350 degrees
Spray a baking sheet with coconut oil or non-stick spray

1. Pat dry the chicken tenderloins
2. Mix almond meal, salt, pepper, paprika, garlic powder in a medium bowl
3. Beat egg in another bowl or shallow dish
4. Dip each tenderloin first in egg, then in almond meal mixture and place on baking sheet
5. Bake for 8 minutes at 350 degrees, then increase the heat to 425 degrees for an additional 5 minutes until tenders are browned and cooked through.

Serve plain, or if your kids like to dip - give them some honey mustard, BBQ sauce, ranch dressing, or ketchup.

Adapted from the Hammer & Chisel nutrition guide

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