99% of the time when I cook, my goal (besides making really delicious food) is to be quick and no fuss. I also like making things that my kids will enjoy because life is just easier that way.
Most kids I know love chicken fingers, and I think most adults like (love😍) them too. My husband and I sometimes joke that we had kids just so we could order chicken fingers at restaurants and not feel like we are children. Now we can eat half of their order and no one will know it was basically for us 🤗 As much as we love this comfort food, it’s just that, comfort food. Chicken fingers are always breaded and deep fried when you have them at a restaurant. Even if they are made with white meat, you should not consider this a healthy food option.
Over times I’ve made many versions of homemade chicken fingers, some turn out better than others. I know this because Cole (who is 6) and Luke (4) are my critics who always share their opinions, their very honest opinions. Like when they take a bite (of something I was sure they would love) and their face shrivels up and say “yuck,” “I don’t like this,” “ew,” or sometimes the bite ends up back on their plate. Thanks boys, thankssss.
That said, I have had some success with a few chicken recipes and I want to share one with you because every time I make these chicken strips they get gobbled up! The best part is that they are a much lighter and healthier version, and still so tasty. These chicken strips are gluten free, lightly battered, baked in the oven, and have a crispy crunch 🙂
Below in the recipe I share a tip that is key for having crispy baked chicken fingers, so make sure you read below!
Prep: 10 mins. Cook time: 15-20mins. Preheat oven to: 425 degrees
- 1 tbsp Extra-virgin Olive Oil
- 1 Large Egg
- 1/2 c Almond Flour
- 1/3 c Finely Chopped Toasted Cashews (salted)
- 1 tbsp Flavor God Everything Spice
- 1/2 tsp Himalayan Salt (or sea salt)
- 1/2 tsp Black Pepper
- 6-10 Boneless Chicken Tenders
- 1/4 c Nutritional Yeast (or Dry Parmesan Cheese)
Whisk together egg and olive oil in a shallow dish. In another dish combine flour, cashews, s&p, flavour god spice and nutritional yeast.
Dip each piece of chicken into egg mixture so that entire piece is coated. Allow excess to drip off and then dip into the dry mixture, turning to coat (I like to push the chicken down into the mixture so that it’s thoroughly covered). Place on a baking sheet lined with parchment paper (or lightly greased pan).
Bake: Once all chicken tenders are on the pan, bake for 18-20 minutes. Turning once halfway through cooking. Enjoy with any sauce you like (what you see in the photo above is tzatziki….which I bought 😊
I use a baking sheet rack when I make these chicken fingers. The baking rack is so handy because for things like this, I never actually have to turn the chicken fingers over, as well, all liquid or juices drop down so nothing is ever soggy. I highly recommend these baking sheets. They are inexpensive and make baking so much easier, and I tell you, your food turns out so much better. I purchased mine at Bed Bath and Beyond, but you could find them on Amazon and probably places like Walmart, etc.
My FAVOURITE spices ever are Flavor God Seasons. I have a big collection (the photo blow shows you a few of them that I have), and I use them daily to spice up my food, meat, fish, eggs, veggies, everything!
These spices are: GMO & MSG free, gluten free, low salt, no preservatives, and most are vegan friendly. They are incredible and I recommend them all the time. (my favourites are Everything, Lemon & Garlic, and Garlic Lovers).
I usually buy from their website but I’ve also seen them as some supplement and health food stores. If you are ever looking for healthier, flavourful, and low salt options for your cooking, try these!