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Coconut-Almond Crusted Chicken Fingers

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“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. I use my own dip: Pineapple Cream Dip for Fruit, Chicken Fingers, Shrimp Etc...
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 475°F Spray a baking sheet with olive oil.
  2. 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. 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. Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.

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