Ingredients
-
-
1/2
-
1/2
-
12
-
1/2
-
1/2
-
1/2
-
1/2
-
1/8
-
5
-
10
-
-
-
-
Directions
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. |
