For us, the love of chicken tenders—also known as chicken fingers or chicken nuggets—started at fast food restaurants with indoor playgrounds. When my boys were toddlers, we went to those places with arches for a break from Seattle winter weather. Chicken fingers became an obsession (not to mention the pasty, salty, so-called french fries). It was a cheap date – but it cost us later.
Here is a recipe for chicken tenders using almond flour, olive oil, mustard, egg, and some seasonings. You can eliminate the egg if you need to because most of the flour will stay on the chicken between dipping it in the seasoned flour and into the frying pan.
The recipe for the honey mustard dip is here. Enjoy!
- 1-1.5 pounds of chicken breast, sliced into pieces ( 1-2 inches in length)
- 1 egg
- 1 tablespoon of mustard (I use Dijon)
- 1/4 teaspoon of salt (more if you like it saltier)
- 1/4 teaspoon of dried dill
- 1 cup of almond flour
- 2-3 tablespoons of olive oil
- Preheat frying pan with olive oil on medium heat.
- In a bowl, add the chicken pieces, egg, and mustard, and mix with a spoon until well blended.
- In a dry bowl, prepare the batter by mixing the almond flour, salt and dill with a fork. Dip each piece of chicken into the batter to fully coat it and then straight into the frying pan.
- Fry each side of each chicken piece for about 5 minutes or so.
- Place the chicken nuggets on a plate and enjoy! I eat them straight up, but they go great with a side of grapes, melon, or – yes, dare I say… ketchup.