Description
These easy chicken fingers are higher in protein, lower in carbs and fat, gluten free, and garlic/onion free. To make them extra crispy and juicy, you should cook the chicken in your air fryer, but the oven will also work if you want a quicker meal. Just like my Freezer Chicken Nuggets, these freeze very well, and you can easily reheat these from frozen in the air fryer or oven for a quick meal. Serve alongside some Unsweetened BBQ Sauce, Date Sweetened Ketchup, or Red Jalapeno Louisiana Hot Sauce!
Time
Prep Time:
30 minutes
Rest Time:
1 hour
Cook Time:
30 minutes
Total Time:
2 hours
Cost
Total Cost:
Cost per Serving:
$1.27
Ingredients
Serving(s)
Chicken Dry Brine
- 2 lb Boneless skinless chicken breast
- 1 tsp Salt
Flour Plate
- 1/4 cup Almond flour
- 1 tbsp Oregano, dried
- 1 tsp Black pepper, ground
Egg Bowl
- 1 large Egg
- 3 tbsp Hot sauce
Breading Plate
- 2/3 cup Oat flour
- 4 tbsp Grated parmesan cheese
- 2 tbsp Paprika
- 1 tbsp Cumin, ground
- 1 tsp Cayenne pepper
- 1/2 tsp Salt
Instructions
Cook Mode Off: Prevents screen dimming
- This recipe will work with either boneless skinless chicken breast, or chicken tenders. For breasts, cut them into long, thin strips. For tenders, remove the tendon with a fork, and slice in half lengthwise
- Add the chicken to a parchment lined cookie sheet, and season both sides with salt. Dry brine in the fridge (uncovered) for at least 1 hour
- Mix together almond flour (or any other kind of flour), oregano, and black pepper on a plate. Place on the left
- In the middle, beat together an egg in a bowl, and mix with hot sauce
- Finally, on the right, mix together your breadcrumbs on a plate - oat flour, grated cheese, paprika, cumin, cayenne, and salt
- From left to right, flour the chicken, lightly coat in the egg wash, and then roll in the breadcrumbs. Place chicken back on the cookie sheet
Notes
- You can either air fry the chicken fingers, or bake them in the oven. The oven is easier, since you can do it all in 1 batch, but they won't come out as crispy. On the other hand, the air fryer will cook the chicken faster and get a crispier breading without drying out the chicken, but it will take multiple batches
- To reheat from the fridge, cook at 400F until thawed and hot, about 3-5 minutes in the air fryer or 10-15 minutes in the oven
- To reheat from frozen, cook at 400F until thawed and hot, about 5-8 minutes in the air fryer or 15-20 minutes in the oven
Nutrition Facts
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Total Fat: 10.2g (13%
13 % of Daily Value (78 g)
)
Saturated Fat: 2.3g (12%
12 % of Daily Value (20 g)
)
Polyunsaturated Fat: 2.0g
Monounsaturated Fat: 3.7g
Cholesterol: 149mg (50%
50 % of Daily Value (300 mg)
)
Sodium: 936mg (41%
41 % of Daily Value (2300 mg)
)
Total Carbohydrate: 11.4g (4%
4 % of Daily Value (275 g)
)
Fiber: 2.9g (10%
10 % of Daily Value (28 g)
)
Net Carbs: 8.5g
Total Sugar: 0.7g
Protein: 39.8g (80%
80 % of Daily Value (50 g)
)
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Vitamin B12: 0.48mcg (20%
20 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.21mcg (1%
1 % of Daily Value (20 mcg)
)
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Calcium: 102mg (8%
8 % of Daily Value (1300 mg)
)
Iron: 3.17mg (18%
18 % of Daily Value (18 mg)
)
Magnesium: 98mg (23%
23 % of Daily Value (420 mg)
)
Potassium: 708mg (15%
15 % of Daily Value (4700 mg)
)
:
:
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:
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30.0
:
3.5
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:
8.2
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