Like clockwork, a new year begins and I’ve made chicken fingers.
It’s not particularly original — I seem to make chicken fingers every year — but I can’t resist them.
P.S. that’s my brother… the hand model.
I love crunchy chicken fingers. Right now I’m in one of those phases where I feel twelve again, blasting Rod Stewart in the kitchen and singing at the top of my lungs. My iTunes history is a little horrifying, but it keeps me happy while I cook.
I have plenty of similar chicken recipes, but I love testing new flavor combinations and techniques. These buttermilk almond-crusted fingers aren’t quite as ultra-crunchy as versions that use several types of breadcrumbs, but they’re very close and bring an extra layer of flavor. And yes — with almond meal they feel a bit healthier, so I’ll justify eating them even more.
Buttermilk Almond Crusted Chicken Fingers
Yield:
2
25 minutes
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Ingredients
- 1 pound boneless, skinless chicken tenders
- 2 1/2 cups buttermilk
- 1 cup almond meal
- 3/4 cup whole wheat panko breadcrumbs
- 1/4 cup whole wheat pastry flour, or all purpose
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
Instructions
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Add the chicken to a baking dish and pour the buttermilk over it to coat. Refrigerate and let soak for 4–6 hours, or overnight.
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Preheat the oven to 450°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
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In a large bowl, combine the almond meal, panko, flour, salt, pepper and smoked paprika. Remove each tender from the buttermilk and coat in the breadcrumb mixture, pressing gently to adhere. Arrange the tenders on the wire rack and spray each lightly with olive oil or nonstick spray. Bake for 12 minutes, remove and flip, mist again, then bake for another 12 minutes.
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Tip: the wire rack and the light misting of oil are key to keeping the breading crisp and attached to the chicken.
Main Course
American
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I appreciate you so much!
I love being twelve years old.