My husband LOVES chicken fingers. But since they’re crazy expensive and not the healthiest we don’t buy them unless they’re on some sort of super sale. So, when I found chicken breasts on sale at Costco I couldn’t resist!
I wanted to make chicken fingers that we would feel good about eating so I did some testing and found the perfect breeding blend for tasty and healthy chicken fingers that is husband AND toddler approved. 🙂
My daughters new favourite thing is chia seeds, she just gobbles them up! Since they’re high in fibre and Omega oils I honestly couldn’t be happier so I wanted to include them in this recipe. Inflammation is always something my husband and I like to work on so adding turmeric was a nice little kick for us and making this recipe gluten freemales all of our digestive systems happy!
You can definitely double or triple this recipe to make a huge batch and freeze a bunch so that you always have lunch or dinner in a pinch! Definite parenting win!
4 chicken breasts, cut into strips or nuggets
2 cups ground almond flour
1 tbsp turmeric powder
3 tbsp chia seeds
1 tbsp Celtic sea salt
1 tbsp garlic powder
Preheat oven to 350C. Crack eggs into a bowl and whisk, set aside. Combine all other ingredients (except chicken) in another bowl or dish. Dip chicken into egg mixture and then into breading. Coat completely and put onto lined baking sheet. If baking right away, place baking sheet into oven and bake for 10mins on each side.
If freezing, then put baking sheet in freezer so that chicken can get hard enough that it won’t stick together when put in a freezer bag, about 2 hrs. Freeze and bake at 350 for 20-30 mins, flipping halfway through until no longer pink in the middle.