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Coconut- Almond Crusted Chicken Fingers

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Ingredients

Adjust Servings:
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)

Nutritional information

249.5
Calories
195 g
Calories From Fat
21.8 g
Total Fat
13.4 g
Saturated Fat
38.2 mg
Cholesterol
552.1 mg
Sodium
13.5 g
Carbs
1 g
Dietary Fiber
6 g
Sugars
1.5 g
Protein
43g
Serving Size

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Coconut- Almond Crusted Chicken Fingers

Features:
    Cuisine:

    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.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Coconut-Almond Crusted Chicken Fingers, 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 use my own dip: recipe #385479, 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 , 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 use my own dip: recipe #385479


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    Steps

    1
    Done

    Preheat Oven to 475f Spray a Baking Sheet With Olive Oil.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Bake the Chicken Tenders Until Golden Brown, Crispy and No Longer Pink in the Center, About 30 Minutes, Carefully Turning Once.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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