Prep 10 mins
Cook 30 mins
These are delicious! They are a little different than usual so they keep things interesting. Try one of the many, many dip recipes here on 'zaar to jazz them up even more. I use my own dip: Pineapple Cream Dip for Fruit, Chicken Fingers, Shrimp Etc...
- olive oil (to spray the pan)
- 1⁄2 cup almond flour
- 1⁄2 cup sweetened flaked coconut
- 12 garlic flavor Club crackers
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 5 tablespoons butter
- 10 chicken tenderloins (or 4-5 boneless, skinless chicken breasts cut into fingers)
- Preheat oven to 475°F Spray a baking sheet with olive oil.
- Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
- Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
- Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.
First of all, it was fortunate that one of our local supermarkets had chicken breast on sale, thats why I tagged this recipe. Now, the recipe could not be much easier to prepare. The almond flavor really stuck out, and added to the coconut made for a lovely flavor. I had 4 chicken breast, that I cut into 3 pieces each, making for 12 fairly large pieces, which suited the 4 of us well. I made this as posted though I left out the dry mustard, Thanks for the recipe. This one is a gem. Made for Holiday Tag.